Signature Crab Cake

1. Combine the mayonnaise, mustard, lemon juice and zest in a large mixing bowl. Season with salt and pepper. Reserve 1 cup of the mixture and set aside.
2. Gently fold lump and stone crab with remaining mayonnaise and mustard mixture. Try to keep the lump crab as intact as possible.
3. Portion crab cake mix into 4 equal portions 7 oz. to 8 oz. each.
4. Remove white part from green onions. Split green part lengthwise and cut into very thin strips. Transfer to ice water. This will cause the strips to curl.
5. Heat a large non-stick skillet or griddle over medium high heat. Turn oven to 375°F.
6. Once the griddle or skillet is hot, cut each lemon in half across the middle, sear the cut side of the lemon to caramelize the sugars. Set aside.
7. Using 4 each, 4-inch-wide and 2-inch-tall cake ring molds as our forms, place on the hot surface.
8. Add 2 tablespoons clarified butter to the inside of each ring. Immediately sprinkle with 2 tablespoons panko.
9. Add portioned crab mixture and using the pack of a dessert spoon compact the crab mixture into the ring to achieve a flap surface on top.
10. Add 2 tablespoons panko breadcrumbs on top of crab, drizzle with additional clarified butter. Repeat until all 4 crab cakes are built.
11. Cook until panko begins to brown, 2-3 minutes. Using a flat metal spatula, flip the crab cakes and ring mold over. Do not remove the ring. Cook to an additional 2 minutes.
12. Transfer each crab cake and ring mold to a suitable flat sheet pan and transfer to the oven. Cook for 6 minutes.
13. While crab cakes cook, using a medium-sized bowl. Remove the stem from the fennel. Reserve some of the fronds.
14. Cut fennel into 4 and shave on a mandolin into a medium bowl. Julienne the green apple with either the mandolin or chef's knife into the bowl. Pick fennel fronds and add to mixture.
15. In a small bowl, whisk the chardonnay vinegar, add olive oil slowly and emulsify the dressing. Season with salt and pepper.
16. Dress the fennel and apple slaw with the vinaigrette.
17. Remove crab cakes from the oven. Be careful, as the rings will be very hot.
18. Take reserved mustard and mayonnaise dressing, spoon 2-3 tablespoons onto the plate and drag a spoon through to create a swoosh. Repeat for each plate.
19. Working with each crab cake, slide a flat metal spatula under the crab cake and ring mold.
20. Using a paring knife and a towel, run the tip of the knife around the inside the edge of each ring mold and remove the metal ring mold.
21. Transfer the crab cake to the plate and position at the narrow end of the swoosh.
22. Add one quarter of the apple and fennel slaw behind the crab cake. Garnish with the curled green onion and seared lemon half.

Equipment

• Griddle or large non-stick sauté pan
• Flat metal spatula
• Wire whisk
• 2 ea. mixing bowls
• 4 ea. rings molds – 4 inch wide, 2 inch deep
• Asian style mandolin
• Microplane zester