Ingredients

For the pico: 1 3/4 avocados, peeled, pitted and diced 1 1/2 tomatillos, diced 1/8-inch 2 tablespoons chopped cilantro 1/3 cup minced red onion 1 lime, juiced Salt and white pepper to taste For the crab cakes: 1 1/2 pounds jumbo lump crab meat, picked of shell and cartilage and patted dry 3 tablespoons all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon white pepper Pinch cayenne pepper 1/2 cup heavy whipping cream 2 tablespoons soybean or canola oil For the sauce: 2 tablespoons unsalted butter 1/2 leek, white part only, washed and julienned 1/4 cup white wine 2 tablespoons champagne wine vinegar 1 tablespoon whole grain mustard 4 tablespoons ( 1/2 stick) unsalted butter, cold and cut in large pieces Salt and white pepper to taste

Description

To Make The Pico: In A Bowl, Gently Combine Avocado, Tomatillos, Cilantro, Red Onion And Lime Juice. Season With Salt And White Pepper. Set Aside. To Make The Crab Cakes: Preheat Oven To 500 Degrees. In A Bowl, Gently Combine Crab, Flour, Salt And Pepper

View Full Recipe