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Crab Cakes with Fried Green Tomatoes, Sweet Corn Butter and Smithfield Ham

4 servings

Ingredients for the Crab Cakes

1 pound jumbo lump crab meat, strained and picked of the shells
mayonnaise, just enough to bind
oyster crackers, just a little bit
zest of half a lemon
dash of Tabasco
1/2 red pepper, diced finely
1/2 bunch chives, finely chopped
1/2 white onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
salt and pepper to taste
2 whole eggs
3 tablespoons water
1 cup breadcrumbs
3/4 cup grated Parmesan cheese
1 teaspoon red pepper flakes
1/4 cup mixed chopped herbs

Ingredients for the Corn Cream

4 ears of corn, kernels cut from the cob
1 & 1/2 cups heavy cream
1 teaspoon sugar
dash of Tabasco
salt and pepper to taste

Ingredients for the Caper Aioli

1 & 1/2 cups mayonnaise
juice and zest of 1 lemon
2 tablespoons chopped fresh herbs (chives, parsley, tarragon, etc. )
2 tablespoons chopped capers
salt and pepper to taste

Ingredients for the Mustard Tarragon Vinaigrette

2 teaspoons Dijon mustard
1/2 teaspoons shallots, chopped
1 tablespoon tarragon vinegar
1 tablespoon red wine vinegar
4 tablespoons extra virgin Filippo Berio® Olive Oil
1 tablespoon peanut oil
2 tablespoons chopped fresh tarragon
salt and pepper to taste

Ingredients for the Tomato and Ham Salad and the Fried Green Tomatoes

2 medium tomatoes cut into 1-inch cubes
1/2 cup Smithfield ham cut into very fine julienne
2 scallions cut into 1-inch julienne
1/2 small red onion, cut into very fine julienne
2 medium green tomatoes, sliced into rounds about 1/3-inch thick
1 part corn starch
2 parts all-purpose flour
salt and pepper to taste
oil for frying

Method for the Crab Cakes

Combine the eggs and the water to form an egg wash, set aside. In another bowl, combine the breadcrumbs, Parmesan cheese, pepper flakes and the herbs and set aside.

Saute the onions and the garlic in a little bit of Filippo Berio® Olive Oil for about 1 minute and let cool. Combine the rest of the ingredients with the onion and garlic. Form the mixture into 1 & 1/4-ounce cakes.

Dip the cakes into the egg wash and then coat with the breadcrumb mixture. Fry the crab cakes in a little bit of Filippo Berio® Olive Oil until golden brown.

Method for the Corn Cream

Heat half of the corn kernels with the heavy cream in a saucepan. Season with Tabasco, sugar, salt, and pepper. Bring to a boil and cook for about 1 to 3 minutes, or just enough to cook the corn.

Meanwhile cook the other half of the corn in enough water (seasoned with salt, pepper and a pinch of sugar). Puree the creamed corn in a blender or food processor for 2 to 3 minutes or until very smooth. Remove to another pot. Strain the corn kernels cooked in water and add them to the pureed mixture. Mix well and adjust the seasoning. Keep warm.

Method for the Caper Aioli

Combine the ingredients and adjust the seasoning.

Method for the Vinaigrette

Combine all ingredients except the Filippo Berio® Olive Oil and allow to sit for about 10 to 15 minutes. Slowly whisk in the Filippo Berio® Olive Oil until well combined. Reserve.

Method for the Salad

Combine the first 4 ingredients and toss with the mustard tarragon vinaigrette. Combine the flour and the cornstarch and season with the salt and pepper. Dredge the green tomatoes in the flour mixture and fry in the Filippo Berio® Olive Oil till golden brown.

Divide the salad among salad plates and top with the crab cakes and fried green tomatoes. Drizzle the aioli around the rims of the plates, and serve.