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Crab Cakes with Brussels Sprouts Slaw

Richard Blais / San Diego, CA / Excerpted from: Try This At Home: From my head to your plate by Richard Blais (Clarkson Potter). Copyright 2013.

Pairs with: Apple DRY Soda

1 lb. fresh jumbo lump Dungeness crabmeat, picked over for shells and cartilage but left in large chunks
1/3 C good quality mayonnaise
1 TB Dijon mustard
2 tsp chopped fresh dill
2 tsp chopped fresh flat-leaf parsley
2 tsp chopped fresh chives
1/2 tsp kosher salt
1/2 C all-purpose flour
1/4 C clarified butter, melted
2 TB unsalted butter
1 C Brussels Sprout Slaw (recipe below)

Serves 4

- Line a small plate with plastic wrap. Put the crabmeat in a medium bowl. In a small bowl, stir the mayonnaise, mustard, dill, parsley, chives, and salt together until combined. Add the mixture to the crab and, using a large rubber spatula, fold gently to incorporate the dressing without breaking up the crab. Divide the mixture into four equal portions. Gently form each portion into a cake shape about 1 inch thick and transfer to the lined plate. Cover and refrigerate for at least 30 minutes, and as long as overnight.
- To cook the crab cakes, pour the flour into a pie plate. Gently dip each cake lightly in the flour. Heat the clarified butter in a medium nonstick skillet over medium heat. Add the cakes and cook until golden on the bottom, 3 to 4 minutes. Very gently flip them with a small spatula and continue cooking for 2 to 3 minutes. Add the 2 tablespoons butter to the pan and, once it has melted, use a large spoon to baste the cakes with butter, tilting the pan if necessary to scoop it up. Continue to cook until the cakes are brown on the bottom. Drain on paper towels.
- To serve, place the crab cakes on four small plates. Top each with 1/4 cup Brussels sprouts slaw.

Brussels Sprouts Slaw

Kosher salt
8 ounces Brussels sprouts, bottoms trimmed
1 Granny Smith apple
1/3 Miracle Whip salad dressing or mayonnaise seasoned to taste with vinegar and sugar
1 tsp liquid from a jar of bread-and-butter or sweet dill pickles
1/2 tsp yellow mustard seeds, toasted
1 tsp chopped fresh tarragon
1 tsp chopped fresh cilantro
1 tsp chopped fresh basil
Freshly ground black pepper to taste

Makes 2 cups

- Bring a large saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and set aside.
- Drop the Brussels sprouts into the boiling water and blanch until bright green but still crisp, about 3 minutes. Using a slotted spoon transfer the sprouts to the ice water and let stand until completely cool.
- Drain the sprouts and remove the outer dark green leaves and reserve. Using a sharp knife, cut the sprouts lengthwise into thin ribbons. Put them in a medium bowl.
- Core the apple, cut into thick matchsticks, and add to the shredded sprouts. In a small bowl, stir the Miracle Whip, pickle juice, mustard seeds, tarragon, cilantro, and basil together until combined. Add the dressing to the shredded sprouts and apples, season with salt and pepper, and toss well to combine.
- To serve, line a small serving platter or shallow bowl with the reserved Brussels sprouts leaves and pile the slaw on top.