Method

To Make the sauce:  Puree the mayonnaise, bell pepper, garlic, and curry powder until smooth.  Season to taste with salt and pepper.

To prepare the crab cakes: Combine the bread crumbs and parsley in a small bowl and set aside.   Place the crabmeat in a medium bowl.  Fold in the bell pepper, jalapeno, chives, and lime juice and season to taste with salt and pepper.  Fold in 1/4 cup  of the bread crumb mixture and 5 tablespoons of the sauce.

Divide the crab mixture into 18 equal portions and form into small patties.  Cut each patty into a 1 1  /2 inch square.  Dredge the crab cakes in the remaining bread crumbs.  Cook the crab cakes in the canola oil in a hot saute pan for 2 to 3 minutes on each side, or until golden brown and crispy.

Place three crab cakes on each plate and drizzle a small spoonful of the sauce around the cakes.  Lightly drizzle 1 teaspoon of the curry oil onto the plate.  Garnish with baby mizuna.  Serve warm

Serves: 6

Curry Oil

• 1/2 cup chopped onion
• 1/2 cup chopped apple
• 2 cups plus 2 tablespoons grapeseed oil
• Salt and pepper
• 1/4 cup curry powder
• 2 teaspoons turmeric

Saute the onion and apple in 2 tablespoons of grapeseed oil over medium heat, until just translucent.  Season to taste with salt and pepper.  Add the curry powder and turmeric and cook until the mixture starts to get pasty.  Add the remaining grapeseed oil, mix well, and continue to cook until the oil is warm (do not boil).  Thoroughly puree in a blender, pour into a container, and cover.  Refrigerate for 2 days.  Decant carefully.

Reprinted with permission from © Charlie Trotter, Home Cooking with Charlie Trotter, by Charlie Trotter, published by Ten Speed Press  click for book review

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