crabless cakes with lemon habanero tartar
- 1/2 cup packed fresh basil leaves
- 1 cup mayonnaise (or vegan option)
- 1/4 cup white wine vinegar
- to tastekosher salt
- to tastefreshly ground black pepper
lemon habanero tartar sauce
- 2 cups fresh lemon juice, plus 1 Tbsp
- 1/2 habanero chile
- 2 tsp agave
- 1 tspfinely grated lemon zest
- 1 cupmayonnaise (or vegan option)
- 2capers, drained and mashed into a paste
- 4 cornichon, finely diced
- 2 tsp capers, drained
- 1 cupmicro greens, basil or arugula
- 1 cupmicro green, bulls blood
For the Basil Sauce
Combine basil, mayonnaise, vinegar, ¼ cup of water in a blender and blend until smooth, season with salt and pepper. If sauce is too thick, add a bit more water, a tablespoon at a time. The sauce should be slightly thick but pourable. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be made 8 hours in advance and stored, covered in the refrigerator.
Lemon-Habanero Tartar Sauce
Combine the lemon juice and habanero in a small saucepan and cook over medium-high heat until reduced to about 1/3 cup, whisk in the agave. Remove from heat. Let the mixture cool to room temperature. Remove the habanero just before adding to the mayonnaise and discard. Whisk together the mayonnaise, capers, cooled lemon syrup, lemon juice, lemon zest in a medium bowl. Fold in the cornichon and capers and season with pepper and just a touch of salt to taste.
Heat ½ cup of oil in a large nonstick sauté pan over medium heat until it begins to shimmer; sauté the cakes on both side until golden brown and the center is heated through. Remove to a plate lined with paper towels to blot excess oil.
Put some of the basil sauce on the bottom of each plate, top with crabless cake, top each cake with a dollop of the lemon habanero sauce and garnish with microgreens. Drizzle around the plate with red chile oil, if desire.