Chef Timothy Hughes mixes diced pepper, scallions, salt, pepper, Cajun seasoning, Japanese mayonnaise and jumbo lump crab. He forms the mixture into cakes and dusts them with fine panko bread crumbs.He sautés them and serves them with smashed avocado flavored with tomato, garlic, salt, pepper, lime juice and some olive oil. He drizzles the plate with chipotle rémoulade and a sweet-and-sour tomato sauce made with simple syrup that is cooked to just below caramel stage and mixed with red wine ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?