Jumbo Lump Crabcakes
With Roasted Corn Succotash, Lemon Aioli and Tasso

Chef Travis Timberlake - DC Coast

Serves 4

For the Jumbo Lump Crabcakes

Ingredients
1#               jumbo lump crabmeat
1 each           egg
.25 cup          bread crumbs
2 tablespoons    chives, minced
.125 cup         lemon juice
2 tablespoons    old bay seasoning
.25 cup          mayonnaise
To taste         all natural salt
2 tablespoon     dijon mustard
1 tablespoon     cayenne pepper
3 tablespoons    olive oil (for the skillet)

Procedure
Gently pick the crabmeat, removing any remaining shells, careful not to break up the crabmeat too much. 

In a mixing bowl, combine all the ingredients (except the crabmeat and oil) and mix thoroughly.  Add enough salt that the mixture tastes a bit salty.  Gently fold in the crabmeat, careful not to break up the meat.

Using a ring mold, form the mixture into 4 each 4-ounce crabcakes.  Place the crabcakes in the refrigerator for about one hour to allow them to settle before searing.

Over medium heat, heat a large skillet.  Add 3 tablespoons of olive oil.  When the oil begins to shimmer, add the crabcakes and sear on each side for 2 minutes.  Place crabcakes in a 400 degree Fahrenheit oven for 4 more minutes to heat through.


For the Roasted Corn Succotash

Ingredients
4 ears             corn (with husk)
1 each             red bell pepper, small diced
.50 each           Spanish onion, small diced
1 cup              English peas, shucked and blanched
1 cup              heavy cream
To taste           all natural kosher salt
3 tablespoons      olive oil


Procedure
Preheat oven to 400 degrees Fahrenheit.  Trim the ends of the corn husks and place whole corn on baking sheet and roast for 45 minutes.  Let corn cool.  After the corn has cooled, remove the husks and shave off kernels.

Over medium heat, heat a large skillet (or small pot) and add oil.  Add the onions and red bell peppers and sweat until translucent.  Add the corn and heavy cream and let simmer until the cream has reduced by two thirds.  Add the peas and reduce until thick.  Season with salt to taste.


For the Lemon Aioli

Ingredients
2 tablespoons         pasteurized egg yolk
2 tablespoons         champagne vinegar
2 each                garlic cloves
1 each                shallot
juice of 4 each       lemons
6 tablespoons         grapeseed oil
To taste              all natural salt

Procedure
In an immersion blender, combine the vinegar, lemon juice, garlic and shallot and puree on high speed until smooth.  Lowering the speed to medium, add the egg yolk, then slowly drizzle in the oil.  Adjust seasoning as desired.

For the Tasso

Ingredients
2 ounces             tasso, julienned
1 tablespoon         olive oil

Procedure
Julienne the tasso about 1 to 1.5 inches in length.  Over medium heat, heat the oil in a small skillet.  Add the tasso and sauté until crispy, careful not to burn.