CRAB CAKES WITH SMOKED CORN RELISH & TOMATOES ON TOMATO BASIL VINAIGRETTE

Tomato Basil Vinaigrette Dressing

1 Garlic Clove peeled
1 Shallot, peeled
4 Fresh basil leaves
4 Fresh parsley stems
4 oz. Tomato juice
1 oz. Dijon mustard
4 Roma tomatoes, halved
1/2 oz. Sugar
Pinch white pepper
4 oz. Olive oil
1 oz. Balsamic vinegar
Stax seasoning to taste

When making a vinaigrette, the ratio of oil to vinegar is 3:1 with the oil being added last. Place the tomatoes in a blender with the Dijon mustard, basil, garlic, shallots and the vinegar. Add the tomato juice, white pepper, sugar and blend. Blend until tomatoes are fully pureed. Adjust to desired thickness. Add the olive oil while pureeing. Adding white wine is optional.

Smoked Corn Relish with Tomatoes and Cucumber

2 ears Fresh corn off the cob
1 Avocado peeled and diced
2 oz. Cucumber, peeled, seeded and diced
2 ea. Roma tomatoes
1 Tbsp. Red pepper, diced
1 oz. White wine
2 oz. Olive oil
1/2 tsp. Liquid Smoke
Dash Tabasco
Fresh dill chopped to taste

In a mixing bowl, add the corn, avocado, cucumber, diced and seeded tomatoes, red pepper, parsley and fresh dill. Add to this, white wine, Tabasco and extra virgin olive oil. Add the juice of 1/2 a lemon and toss. Add Liquid Smoke seasoning to the mixture and toss again.





Crab Cakes

1 lb. Jumbo lump crabmeat, cleaned
1 oz. White wine
1 oz. Lemon juice
1 tbsp. Mayonnaise
1 tbsp. Dijon mustard
4 scallions, diced
1 shallot, peeled and diced
1 tbsp. Red pepper, diced
1 garlic clove, peeled and minced
Pinch of fresh dill, chopped
Stax seasoning to taste

In a mixing bowl, combine the cleaned jumbo crab meat, Stax Seasoning, white wine, the juice of 1/2 lemon, Dijon mustard, scallions, shallots, red pepper, remainder of the corn, fresh dill, parsley and garlic. Add one quarter of the beaten egg and cracker meal to help the ingredients bind into the crabcake. Make patties out of the crab mixture and coat lightly in flour. In a hot pan, sauté the crabcake in clarified butter. Sauté approximately 20-45 seconds on each side. Place the crabcake into an oven preheated to 400 degrees.

PRESENTATION

Paint the plate with the tomato balsamic vinaigrette. Sprinkle with chopped parsley. Place the molded corn relish on the plate. Pipe the fresh dilled sour cream into the center of the plate and place the crabcake on top of it. Garnish with additional sour cream and fresh dill.