This decadent appetizer gets even more flourish from a tangy lime-avocado puree and broccoli rabe flower garnish.

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Ingredients

Directions

  • Insert a teaspoon between flesh and peel of one lime half; scoop out flesh in one whole piece. Repeat with remaining lime halves; set all lime cups aside. Place all flesh in a fine sieve, and extract lime juice; discard solids. Set 1 tablespoon lime juice aside, and reserve the remaining juice for another use.

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  • In a small saute pan, melt 1 tablespoon butter over medium-low heat. Add shallots and garlic; cook until translucent, about 7 minutes. Remove pan from heat; transfer shallot mixture to a large bowl.

  • Tear bread into small pieces; place in a small bowl. Add milk, and let stand until bread is soaked through, about 5 minutes. Squeeze out all the milk from the bread, and add bread to shallot mixture.

  • Heat oven to 250 degrees. Add crabmeat, egg, mustard, 1 tablespoon lime juice, cayenne, parsley, and marjoram to shallot mixture. Season with salt and black pepper. Mix until well combined. Shape mixture into twelve 2-inch-round patties. Pour breadcrumbs into a bowl; coat crab cakes.

  • Melt 1 tablespoon butter and 1 tablespoon canola oil in a large skillet set over medium heat. Add six crab cakes; cook until golden brown and heated through, about 2 minutes on each side. Transfer crab cakes to a baking pan, and place pan in oven to keep warm. Wipe out skillet, and cook remaining six crab cakes with the remaining tablespoon butter and oil.

  • To serve, toss the mizuna and broccoli-rabe flowers with citrus dressing, and divide among 12 plates. Spoon the lime-avocado puree into the lime cups, and place each cup on a plate. Place one crab cake on each plate; garnish with tomatoes. Drizzle cilantro oil over the tomatoes and around each plate.

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