how2heroes » Mediterranean Crab Cakes w/ Heirloom Tomato Vinaigrette

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Makes 12-14 (2-3 oz each) crab cakes

Ingredients

Tzatziki Sauce

35.3 oz container Greek yogurt
5 English cucumbers
3 heads garlic
3 scallions, minced
1 tbsp mint, chopped
2 tbsp white wine vinegar
2 tbsp lemon juice
⅓ cup extra virgin olive oil
salt & pepper to taste

Avocado Relish

4 avocados, chopped
½ cup red onion, chopped
kernels of 1 ear of grilled sweet corn
1 bunch basil, chiffonade (cut into thin ribbons)
2 jalapenos, minced
¼ cup extra virgin olive oil
zest & juice of 2 lemons
salt & pepper

Heirloom Tomato Vinaigrette

2 cups mixed-color heirloom tomatoes (about 5-6), chopped
2 tbsp basil, chopped
2 tbsp chives, minced
1 tsp minced garlic
1 tbsp honey
1 tbsp Dijon mustard
¼ cup sherry vinegar
salt & pepper
1 cup extra virgin olive oil

Crab Cakes

1 head of fennel, minced
1 red onion, minced
3 cloves garlic, minced
zest & juice of 2 lemons
¼ cup capers, chopped
3 tbsp Dijon mustard
¾ cup mayonnaise
¼ cup sour cream
2 lbs crab meat (pick through in case of shells)
1 cup + 2 tbsp panko breadcrumbs
pinch of salt
extra virgin olive oil for cooking

Dredging Mixture

2 cups panko breadcrumbs
1 cup mixed herbs (parsley, mint, basil), chopped

Special Equipment

food processor

How-to

Make Tzatziki

Preheat oven to 350º
Cut one head of garlic in half and rub with olive oil, salt and pepper
Wrap in foil and bake 45 minutes until caramelized and tender. Set aside and let cool
Peel cucumbers and remove seeds with a spoon
Using a food processor with grating attachment or a box grater, grate all cucumbers
Strain cucumber moisture using a cheese cloth or towel
Place grated cucumber in a bowl and add everything except yogurt. Let sit for 5 minutes. (Basically, you are seasoning the cucumber to get the flavor started)
Squeeze roasted garlic cloves out of the cooled heads of garlic into a large bowl
Whisk in yogurt, liquids, seasonings and herbs, stir in grated cucumber and chill until use

Make Avocado Relish

Chop avocado into cubes and toss with all other relish ingredients
Chill until use

Make Tomato Vinaigrette

In a blender, add tomatoes, basil, chives, garlic, honey, Dijon mustard, sherry vinegar, salt and pepper
Blend until the mixture reaches a thick, salsa-like texture
Slowly drizzle in extra virgin olive oil until and blend until ingredients are well mixed
Check seasonings and add more salt and pepper if necessary

Shape, Dredge & Cook Crab Cakes

Heat extra virgin olive oil in saute pan over medium heat and sweat onions, fennel, celery and garlic until soft and caramelized, about 15 minutes
When everything is tender, add capers and lemon zest. Deglaze with lemon juice
Shut off heat and set aside and let cool
When mixture is cooled, add to a medium-sized bowl and mix in the rest of ingredients together except crab meat and breadcrumbs
Lastly, gently fold in the crab meat and breadcrumbs until it just comes together
Form cakes to desired size (2-3 oz), place on a sheet pan lined with parchment paper and let chill in the refrigerator for at least 1 hour
Combine all dredge ingredients in small bowl
When cakes are properly chilled and firm enough to work with, brush each cake with a little extra virgin olive oil
Dredge each cake in the in panko-herb mixture
Saute each cake for 2-3 minutes per side, just until golden brown
Remove to a plate and top with Tzatziki Sauce and Avocado Relish and a drizzle of Heirloom Tomato Vinaigrette

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Johnny Diamantopoulos

Johnny Diamantopoulos is chef/owner of All Star Sandwich Bar in Cambridge, MA. His love of cooking, as is true of so many successful chefs, started at a young age. This passion led to his creative and innovative techniques in the kitchen. In addition to the stick-to-your-ribs hearty fare served at All Star, Johnny makes the most incredible cheesecakes you will ever try. We think his mantra, "Think food, eat food, sleep food," is what a sincere love of food is all about.