6:17 PM 4/15/98
lkatrin@aol

Here are the recipes you asked for!  I hope you enjoy them.  Let me know if you have any questions about the directions.  If you need help reducing the quantities, let me know.  I have the restaurant yields on the recipes I've created. One more thing - these recipes are dependent upon the highest quality specified ingredients you can find.  Flavor is everything!!!  You can substitute where I haven't given alternatives, but I don't recommend it.  The resultant loss of flavor and quality will disappoint.  If you don't use kosher salt yet, run, don't walk, to the nearest store and buy some; then throw out all iodized salt you have in the house.  

Whew!!  I sure am bossy!! Heehee.Comes from teaching apprentices, I guess.  Bon apetit!

Tarragon Tartar Sauce   Yield:  7 cups
4 c. aioli (please make fresh)
 c. lemon juice, freshly juiced
4 tsp. worcestershire sauce
4 drops of Louisiana hot sauce (can substitute Tabasco or Vietnamese chile-garlic paste) ***If you sub chile paste, go easy - it is very hot.
1 c. kosher pickle spears, finely minced
1 c. parsley, minced
4 Tbsp. shallots, minced
 c. capers, drained & crushed lightly
4 Tbsp. fresh tarragon, chiffonade
1 Tbsp. Kosher salt
TT cracked black pepper

Mix well.

Crab Cakes
10# Alaskan King Crab (may substitute any high quality fresh crab or frozen product - try to find IQF crabmeat; it holds up better)
2 Tbsp. freshly cracked peppercorns
10 ea. Large eggs
4 ea. Eggs, yolks only
1 c. mayonnaise
 c. Dijon mustard
 c. worcestershire sauce
10 c. Kaiser onion bun bread crumbs (these are fresh bread crumbs made by pulsing onion buns in a food processor until "crumby")
TT Old Bay seasoning

Mix all the ingredients except the crabmeat and breadcrumbs.  DELICATELY fold in the crabmeat first (this keeps it in lumps - which is why you are paying so much money for the crab), and then fold in the breadcrumbs.  Portion in 3.5 - 4 oz. by weight portions.  Layer in fish plastics (our version of Tupperware) separated by patty paper or deli paper.

****You may have to adjust the breadcrumbs depending upon the type of bread or crab you use.  If the crab seeps a lot of liquid, then you might need more to hold it together.  If the bread crumbs are dry, you might need less.  A good test is to get it to where you think you want it, and cook off a small piece in a skillet to see how well it holds together.  You can also adjust by adding more egg, or mayonnaise if you want.  These are the old fashioned, Maryland Style, but you can experiment by adding chopped celery and onion (saute and cool first) or other goodies, if you would like.  A lot of people use peppers, etc, to take up bulk because the crab is so expensive.   Also, I don't like how heavily salted Old Bay is, so I had a local purveyor of spices create a less salty Old Bay for our use. 

We used to serve this with fresh sliced tomatoes from an organic farmer, and a wedge of lemon - very simple.  But this winter I am serving it on a bed of Tumeric cous cous salad (hot) with caramelized onions, braised escarole and crumbled gorgonzola cheese.    Have fun!  See ya' in chat!

Lkatrin (also known as Cheffie Poo when my apprentices are sucking up! Hee hee)

