Jeffrey Starr's recipes - As seen on CA Living TV™

Crabcake on Vegetable Slaw with Mustard Vinaigrette and Tarragon Aioli

Crab Cakes     
1lb. crab meat
1 ½ cup fresh bread crumbs
¼ cup snipped chives
2 Tbs. Dijon mustard
¼ Cup mayonnaise

Tabasco, to taste
freshly ground black pepper, to taste
olive oil, as needed

For the Crab Cakes, if the crab meat is excessively wet, squeeze out some of the liquid. In a bowl, combine the crab meat, 1 cup of the bread crumbs, chives, and mix. Add the mustard, mayonnaise, Tabasco, black pepper, and mix again. Taste and add additional Tabasco and black pepper if desired. Shape the crab mixture into 12 equal sized cakes, about ¾” thick, and coat the top and bottom surfaces with the remaining ½ cup bread crumbs. Sauté the crab cakes over medium heat in olive oil until golden brown on both sides. Remove to absorbent towels. Serve with the Lemon-Garlic Mayonnaise

Mustard Vinaigrette

¼ Cup Champagne vinegar
1 tsp. honey
1 ½ Tbs. Dijon mustard
1 Tbs. minced shallot
1 tsp. minced fresh thyme
2/3 Cup extra virgin olive oil
salt and fresh ground pepper, to taste

Combine the Champagne vinegar, honey, Dijon mustard, shallot, and thyme in a bowl. In a slow, steady stream, whisk in the olive oil. Season with salt and pepper.

Tarragon Aioli

2 cloves   garlic, minced
1 egg yolk
1 ½ T lemon juice
1 bunch tarragon, rinsed, patted dry, and leaves picked
½ C olive oil
salt, to taste
ground white pepper, to taste

Combine in a food processor the garlic, egg yolk, lemon juice, and tarragon leaves. Process until smooth. With the processor running, add half the olive oil drop by drop and the rest in a slow, steady stream. Salt and white pepper, to taste. Refrigerate.

To Serve

4 -  Cups slaw (shredded red and green cabbage, Napa cabbage, carrot, red bell pepper, green onion and/or any other vegetable you would like)

olive oil for sautéing

Sauté the crab cakes over medium heat in olive oil until golden brown on both sides. Remove to absorbent towels. Toss the slaw with the mustard vinaigrette. Divide the dressed slaw between 8 plates. Place a crab cake on top of the slaw. Drizzle (a plastic squirt bottle works great for this) the tarragon aioli on to the plate around the slaw.

Jeffrey Starr
Culinary Director and Executive Chef
Trinchero Family Estates

Crabcake on Vegetable Slaw with Mustard Vinaigrette and Tarragon Aioli

Thai Red Curry

Rack of Lamb with Blueberry Chutney

Jeffrey Starr
Culinary Director and Executive Chef

Trinchero Family Estates

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