Cookin’ with KAFE – Crab Cakes

Cookin’ with KAFE – Crab Cakes

Crab Cake

  • 3 oz precooked Dungeness Crab meat
  • 2 Tbls Aioli
  • a dash of Chervil
  • a dash of Parsley
  • a dash of Sage
  • A whole avocado worth of Guacamole
  • 1 oz Pico de Gallo
  • 10 leaves of Kale
  • ½ Lime – Squeeze ½ lime over

Two parts to this dish, an avocado and local kale salad and the crab cake:

  • In one dish combine the Dungeness Crab meat, aioli, chervil, parsley, and sage for the crab cake. Crab is salty, mellow it out with a little house aioli, you can use mayonnaise.
  • In a separate dish combine the guacamole, pico de gallo, kale and a little lime juice for the avocado and kale salad.

We use a ring mold and pack the avocado and kale salad down first, then toss the crab and aioli mixture on top of that so you have a two layered tower, pull the ring mold off straight up.

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