David Drake, Executive Chef, Alice’s Restaurant

Crab Cakes:
1 pound Maine crabmeat
4 tablespoons mayonnaise
3 tablespoons diced red pepper
2 finely minced shallots
½ ounce fresh basil, roughly chopped
juice of 1 lemon
salt and white pepper to taste

Carefully remove any small pieces of crab shell left over in the lump. Place meat in medium-size bowl. Add mayonnaise, red
pepper, shallots, basil, and lemon juice. Mix thoroughly. Add salt and pepper to taste. Form 2 to 4 patties, depending on desired patty size. Refrigerate.

Rémoulade:
1 head of fresh jicama, peeled and shredded
1 cup ripe papaya, small diced
1 tablespoon finely minced cilantro
1 tablespoon olive oil
juice of 1 lime
2 teaspoons minced fresh ginger
salt and white pepper to taste

In a medium-size bowl, add the first six ingredients. Mix well.

Season with salt and pepper to taste.

Plating and Finishing:
4 ounces field greens
3 teaspoons olive oil
1 tablespoon sherry vinegar
salt and pepper to taste
grapeseed oil, as needed

Toss greens with olive oil and sherry vinegar. Season lightly.

As if you were designing a wreath, arrange neat little bunches of salad in the center of 4 chilled salad plates. Using a teaspoon,
place a small amount of rémoulade in the center of each wreath.

Pour enough grapeseed oil into a large frying pan so that it rises at least ½ inch up the sides of the pan. Heat oil to a moderate
temperature. Carefully place the crab cakes into the oil.

Brown evenly on both sides. Remove. Drain on paper towels.

Top the rémoulade with the crab cakes and serve. (Serves 2–4.)