Seared Crab Cakes
By Chef Jack Martinez

Ingredients

1 lb Jumbo Lump Louisiana Blue Crabmeat – picked through for shells
1 Tbsp. Roasted Garlic Aioli (see recipe) – just enough to bind crabmeat
1 Tbsp. Unsalted Butter
6 oz. Green Tomato Relish (see recipe)
6 oz. Salsa Verde (see recipe)
6 oz. Green Onion & Red Pepper Salad (see recipe)

Fold aioli gently into crabmeat. Put mixture into a ring mold while on a flat surface. Add butter to warm skillet. Then, add crab cakes and brown both sides until golden, turning carefully with a spatula underneath to keep mixture intact. On a salad-sized plate, place green tomato relish in the center. Place crabmeat on top of relish. Top with Salsa Verde and Green Onion & Red Pepper Salad. Serves 6

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

Suggested wines for this dish are: a 2004 Australian Shaw and Smith, a 2004 Pikes Riesling, and a 2001 Pikes Shiraz.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.

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Green Tomato Relish

Ingredients

1 lb. Green Tomatoes (diced small)
½ Jalapeño (chopped very fine)
½ Shallot (diced small)
1tsp. Cilantro
1 Lemon - juiced

Mix all ingredients together. Then add salt & pepper to taste.

Roasted Garlic Lemon Aioli

Ingredients

4 cloves Roasted Garlic
1 Tbsp. Milk
½ Lemon – Juiced
1 ½ cup Mayonnaise

Mix all ingredients together, add salt and fresh ground black pepper to taste.

Salsa Verde

Ingredients

1 lb. Tomatillos
½ Jalapeño
4 Cloves garlic
1 Ripe Avocado
½ oz. Cilantro leaves (no stems)
Salt

Roast all ingredients, except avocado and cilantro in a skillet. Mix all ingredients in a blender, and add salt to taste.

Green Onion & Red Pepper Salad

Ingredients

1 Bunch Green Onion
1 Red Bell Pepper
1 tsp. Cane Vinegar
Salt & Pepper to taste

Cut off white portion of green onion and save for other use. Take green onion and cut into julienne slices, and put into cold water for approximately 15-20 minutes. Cut red bell pepper into 4 segments. Remove skin, and then julienne the pepper. Put into cold water for 15-20 minutes. Remove onion and bell pepper from water and blot moisture from these vegetables. Mix the cane vinegar with the vegetables, add salt & pepper to taste and garnish dish.

Sauté Of Louisiana Crawfish Tails

Ingredients
1 lb. Louisiana Crawfish Tails
1 oz. Unsalted Butter
1 tsp. Creole Seasoning
TABASCO Chipotle Pepper Sauce – add to taste
Parsley chopped for garnish if desired

This is a great accent to prime rib, steak, pork and fish.

Add minced garlic to a sauté pan. Then add butter and toast until golden brown. Add crawfish tails and Creole seasoning. Stir to mix well. Then, add Tabasco Chipotle Pepper Sauce to taste and stir well. Add chopped parsley if desired. Add more butter if a topping looser in consistency is desired. Spoon this delicious topping over entrees and serve. Serves 4.

Suggested wines for this dish are: 2004 Australian Shaw and Smith, a 2004 Pikes Riesling, and a 2001 Pikes Shiraz.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Cedric Martin.