Chris Chafe
Executive Chef
Fairmont Southampton
Crab Cake
40g White Crab meat
1 Tsp Mayonnaise
½ Tsp Whole Grain Mustard
4 leave fresh Basil Chopped
Flour to pane
Basil and Strawberry Salsa
50g Strawberries
Sprinkle of sugar
Dash of Goslings Gold Rum
1/6 of a lemon, juice
4 leaves of Basil
10g fine diced red onion
Garnish
Frisse salad
15g Green Asparagus
Dash of Olive oil
Directions
For the salsa cut the strawberries into small dice; place in a bowl with a sprinkle of sugar, dash of rum, lemon, chopped basil and the onion. Leave to marinate.
Combine the crabmeat, mayonnaise, mustard and chopped basil in a bowl and season to taste with salt and pepper.
Mould into two crab cakes and lightly flour; pan sear.
While this is cooking make your salad, place the frisse, small batons of asparagus, and a dash of olive oil in a bowl. Season to taste then place in the centre of the plate.
Place the crab cake on the salad and then the strawberry salsa around the plate.
