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DUNGENESS CRAB CAKES WITH CREAMY AVOCADO RELISH AND PINK GRAPEFRUIT GASTRIQUE
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  • Cook Time

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  • Total Time

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Author: Chef Kevin Gin, Bridges in Danville, CA
Recipe Provided By




Ingredients

  • 1.000 1 lb.
    Dungeness crab meat, cleaned
  • 0.750 ¾ cup
    Aioli, preferably made in house
  • 0.250 ¼ cup
    Red pepper, diced small
  • 0.250 ¼ cup
    Green onions, finely chopped
  • 1.000 1 Tbsp.
    Lemon zest, finely chopped
  • 1.000 1 tsp.
    Orange zest, finely chopped
  • 1.000 1 tsp.
    Lime zest, finely chopped
  • 1.000 1 Tbsp.
    Fresh tarragon, finely chopped
  • 1.000 1 Tbsp.
    Fresh flat leaf parsley, finely chopped
  • 1.000 1 tsp.
    Fresh thyme, finely chopped
  • 1.000 1 cup
    Panko bread crumbs
  • 0.000
    Salt and pepper to taste
  • 0.000
    Creamy Avocado Relish (recipe follows)
  • 0.000

    Pink Grapefruit Gastrique

  • 2.000 2 cups
    Pink grapefruit juice
  • 1.000 1 cup
    Sugar
  • 0.500 ½ cup
    Cognac
  • 1.000 1
    stalk Lemongrass
  • 1.000 1
    Cinnamon stick
  • 3.000 3
    Star anise
  • 0.250 ¼ tsp.
    Red chili flakes
  • 0.250 ¼ tsp.
    Garlic, finely chopped
  • 0.500 ½
    vanilla bean, split and scrape out seeds
  • 0.000

    Creamy Avocado Relish

  • 0.250 ¼
    Fresh California Avocado, diced small*
  • 1.000 1 Tbsp.
    Creamy tarragon dressing
  • 0.000
    Salt and pepper
  • 0.000

    Creamy Tarragon Dressing

  • 0.500 ½ cup
    Sour cream
  • 0.000 Tbsp.
    Half and half
  • 1.000 1 tsp.
    Fresh tarragon, finely chopped
  • 0.000
    Honey, to taste
  • 0.000
    Lemon juice, to taste
  • 0.000
    Salt and Pepper
  • 0.000
    Instructions: Mix together until blended

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Instructions

  1. Lightly sauté green onions and red pepper and set aside to cool.
  2. Mix crab, aioli, green onions, red pepper, fresh herbs and the three citrus zests.  Slowly add ¾ cup panko bread crumbs until mixture is firm but not dry.  Season with salt and pepper.
  3. Divide into 2 oz. portions and form into cakes. Roll cakes in remaining 1/4 cup of panko bread crumbs, then shape into discs.

Pink Grapefruit Gastrique:

  1. In a non-reactive pan, lightly sauté spices, chili flakes and garlic.
  2. Deglaze with cognac, then add juice, sugar, vanilla pod and seeds and reduce by 2/3.
  3. Strain gastrique and reserve.

Creamy Avocado Relish:

  1. Mix avocado and dressing. Season to taste.

Assembly:

  1. Sauté crab cakes in little oil.  Set cooked cakes on paper towels to absorb excess oil.
  2. Drizzle gastrique on a plate and arrange two crab cakes on top.
  3. Place 1 Tbsp. Creamy Avocado Relish between the crab cakes.
  4. Garnish with Fresh California Avocado and micro baby greens.

To learn more about chef Gin, click here.

*A large Fresh California Avocado weighs about 8 oz.

Nutrition information per serving

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