INGREDIENTS
Crab Cakes
2 TBSP. shallots
1 TBSP. red bell pepper
1 TBSP. green pepper
1 TBSP. yellow pepper
1 TBSP. parsley
1 TBSP. chives
1 TBSP. tarragon
3 egg yolks
1/4 cup prepared mayonnaise
2 TBSP. Dijon mustard
18 oz. jumbo lump crab meat
3 cups Japanese bread crumbs (panko)
Salt and pepper
Salad
3 whole heirloom tomatoes
1 whole shallot
1-inch fresh horseradish root
2 TBSP. extra virgin olive oil
1 tsp. Champagne vinegar
2 tsp. fresh herbs
Aioli
1/2 cup mayonnaise
4 tsp. garlic
1/2 fresh lemon zest
1 TBSP. whole grain mustard
1/2 tsp. paprika
Dash cayenne pepper
Dash Tabasco sauce
Dash Worcestershire sauce
Garnish
Clarified butter
Fresh lemon slices
Fresh greens
DIRECTIONS
In a large pot of salted boiling water, cook linguine according to package directions until al dente.
Drain and return to pot.
In a large skillet over medium heat, melt butter.
Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden.
Pour over heavy cream and chicken broth and simmer until thick, 3 minutes.
Add Parmesan and let melt, 2 minutes.
Season with Old Bay, salt and pepper.
Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined.
Garnish with Old Bay, parsley, Parmesan cheese and a squeeze with lemon.
