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Diamond Head Grill Crab Cakes with Avocado Poke and Beurre Blanc Sauce

Demonstrated by: Executive Chef Todd Wells.
Diamond Head Grill at the W Hotel - April 24, 2005.

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Ingredients:

Diamond Head Grill Crabcakes with Avocado Poke and Beurre Blanc Sauce

  • 1 lb crabmeat
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced amasu shoga (Japanese pink pickled ginger)
  • 1 teaspoon Thai sweet chili paste
  • Zest of 1 lemon
  • 1 tablespoon chopped parsley
  • 1 tablespoon minced chives
  • Salt and pepper to taste
  • 1 cup panko (Japanese breadcrumbs)
  • Clarified butter for frying
  • Avocado Poke
  • Buerre Blanc Sauce

Avocado Poke:

  • 2 avocados, peeled and cut into 1/2-inch cubes
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup minced red onion
  • Juice of 1/2 lemon
  • 1 teaspoon sesame oil

Combine all ingredients in a bowl. Makes about 2 cups.

Buerre Blanc Sauce:

  • 1 cup Chardonnay or other white wine
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 1 sprig of parsley
  • Juice of 1/2 lemon
  • 1/2 cup unsalted butter, cut into 1/4-inch cubes
  • Salt and pepper to taste

Directions:

Buerre Blanc Sauce

  1. In a small heavy uncovered saucepan, boil the wine, bay leaf, thyme, parsley, and lemon juice until the mixture is reduced to a syrup-like consistency.
  2. Reduce to low heat; add butter, one cube at a time, whisking after each addition until melted.
  3. When all the butter has been added, remove from heat and season to taste with salt and pepper.

Makes about 3/4 cup.

  1. Combine crabmeat, mayonnaise, amasu shoga, chili paste, lemon zest, parsley, chives, salt, and pepper.
  2. Form mixture into 8 balls.
  3. Press panko onto crab cakes; pan fry in butter until golden brown on both sides.
  4. Serve with Avocado Poke and garnish with Buerre Blanc Sauce.

Makes 4 servings.

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