Ingredients
- 1/2 cup water
- 1/2 cup tabasco sauce
- 1 tablespoon agar agar
- 7 tablespoon sheets gelatin, bloomed or softened in ice water
- 1 pint very cold canola oil (chill in the freezer for 3 hours)
- 1/2 cup water
- 1/2 cup tabasco sauce
- 1 tablespoon agar agar
- 7 tablespoon sheets gelatin, bloomed or softened in ice water
- 1 pint very cold canola oil (chill in the freezer for 3 hours)
- 1 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/8 cup fresh tarragon, minced
- 1/2 cup water
- 1/2 cup tabasco sauce
- 1 tablespoon agar agar
- 7 tablespoon sheets gelatin, bloomed or softened in ice water
- 1 pint very cold canola oil (chill in the freezer for 3 hours)
- 1 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/8 cup fresh tarragon, minced
- 4 tablespoon mayonnaise
- 4 tablespoon eggs
- 2 tablespoon freshly squeezed lemon juice
- 4 teaspoon worcestershire sauce
- 2 pound whole fresh crab (whatever
- 1/2 cup water
- 1/2 cup tabasco sauce
- 1 tablespoon agar agar
- 7 tablespoon sheets gelatin, bloomed or softened in ice water
- 1 pint very cold canola oil (chill in the freezer for 3 hours)
- 1 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/8 cup fresh tarragon, minced
- 4 tablespoon mayonnaise
- 4 tablespoon eggs
- 2 tablespoon freshly squeezed lemon juice
- 4 teaspoon worcestershire sauce
- 2 pound whole fresh crab (whatever
Preparation
Baking Directions:
For the caviar: Put the water and Tabasco into a pot with the agar agar and bring it to a boil.
Take the pot off the heat and add the bloomed gelatin.
Take an eyedropper and drop the Tabasco mix into the cold oil.
When all the Tabasco is in the oil, strain away the remaining oil and you will have Tabasco caviar!For the aioli: In a small bowl, whisk together all the ingredients and refrigerate until ready to serve.
For the crab cakes: Preheat oven to 350 degrees.
In a medium bowl, combine the mayonnaise, eggs, lemon juice, Worcestershire sauce and salt and pepper.
Open up the crabs, clean them out and fold the meat gently into the wet mix (you don't want to break up the crab too much).
Form the mixture into four patties (or use a ring mold if you want to get fancy) and lay them out on an oiled sheet pan.
Cook them in the oven for about 10 to 12 minutes, until they begin to get a light golden brown.
To serve: Place a crab cake in the center of each plate and top with the aioli.
Add a nice spoonful of caviar and garnish with fresh chives and grilled lemon wedges.
Tips:
Chef's note: Agar is a type of Japanese gelatin.
It is available at Asian markets, online at willpowder.
net, or from specialty food sources.
