Recipe of the week: Crab Cake (Louisiana meets Asia)

Crab Cake (Louisiana meets Asia)

Serves: 4

2 yellow onions,diced

Vegetable oil

1 garlic clove, minced

1 tablespoon whole dried thyme

1/4 cup bread crumbs

1 pound dungeness crabmeat, fresh

1 teaspoon creole seasoning

1 tablespoon chopped fresh parsley leaves

2 egg yolks

1 tablespoon olive oil

Curry cream sauce, recipe follows

In a saute pan, add the onions and vegetable oil over medium-low heat. Cook the onions until lightly caramelized, about 10 minutes. Remove from the heat and cool slightly. In a large bowl combine the caramelized onions. Garlic, thyme, bread crumbs, crabmeat, creole seasoning, parsley, egg yolks, and olive oil and mix to combine, being careful not to break up the crabmeat too much. Form a large, round cake, preheat a saute pan over medium heat. Add 1 tablespoon of olive oil and heat. Place the cake in the pan and cook until brown on both side, about four minutes per side. Remove from the pan and serve with curry cream sauce.

Curry cream sauce

1/2 cup heavy cream

1 tablespoon curry powder

Salt and black pepper

In a small pot over medium heat, bring the cream to a simmer. Simmer for 7 minutes, to reduce slightly. Add the curry powder, salt, and black pepper, to taste.

Scott Ashley, Head Chef

The Garden