Crab Cakes with Chipotle Aioli, Red Pepper Jelly and Blackened Corn Salsa
Chipotle Aioli:
1 egg yolk
1/2 chipotle pepper
1 clove garlic
3 tbsp white wine vinegar
1 teaspoon dijon mustard
1 tsp honey
1 cup vegetable oil
salt to taste
Red SunSelect Pepper Jelly:
2 cups diced SunSelect Red Peppers
3/4 cup sugar
1/2 cup water
1 tsp salt
SunSelect Tomato and Blackened Corn Salsa:
1 small red onion, diced fine
1 cup of corn kernels
2 vine ripened SunSelect tomatoes, diced
1 clove of garlic, minced
2 tbsp chopped cilantro
2 tbsp extra virgin olive oil
salt and pepper to taste
1/4 tsp fresh chillies, minced
Crab Cakes:
1 lb fresh dungeness crab meat, all shells and excess moisture removed
2 tbsp finely chopped chives
1 or 2 shallots, minced
1 lemon zest and juice
3 tbsp mayonnaise
1 cup Japanese panko breadcrumbs, plus 1 cup for breading
salt and pepper to taste
4 tbsp vegetable oil to sear
Chipotle Aioli Directions:
Place all ingredients into a food processor, reserving the vegetable oil and puree until smooth. Slowly add oil into processor while machine is running until emulsified. Adjust seasoning to taste. Keep refrigerated until ready to use.
Red SunSelect Pepper Jelly Directions:
Combine all ingredients in a heavy bottomed sauce pot. Cook over medium heat until the peppers are thoroughly cooked, and the sugar has formed a thick syrup consistency, about 15 minutes. Place in a food processor and pure until smooth. Adjust seasoning to taste.
SunSelect Tomato and Blackened Corn Salsa Directions:
Preheat a large cast iron skillet over high heat. Add corn kernels and shake to cover pan evenly. Let sear over high heat until well blackened on one side. Remove from pan, combine with all other ingredients, stir to incorporate, and let marinate for 15 minutes.
Crab Cakes Directions:
Combine all ingredients in a large mixing bowl, reserving one cup of panko for breading. Using your hands, massage the bread crumbs into the crab meat, until when pressed into a ball, it will hold its shape. If it seems too wet, or won’t hold a shape, add a little more bread crumbs. Form into eight two ounce balls, toss in the remaining bread crumbs to coat thoroughly, and press into a suitably sized ring mould, or shape by hand. Sear on both sides in vegetable oil until golden brown and crispy. Garnish with very thinly sliced peppers.
Courtesy of SunSelect Produce
About the Chef
Executive Chef Jeff Massey is a master when it comes to working with fresh, local ingredients. He has a passion for supporting local growers. Jeff’s philosophy is all about food that’s locally inspired, ingredient driven and, most importantly, simple, clean and delicious.