INSPIRED by the salt cod fritters that are beloved all over the islands, Chef
In a medium bowl, combine the crab, lovage or celery leaves,
With an electric mixer on low speed, beat the egg yolks, mustard, lemon juice and salt in a medium bowl. With the mixer on medium speed, slowly add the oil in a slow, steady stream, beating until incorporated. The mayonnaise will be thin in consistency, like an easy-to-pour creamy vinaigrette, not thick like regular mayonnaise. Stir in the capers with a wooden spoon and beat for 1 minute. Season to taste with pepper and additional salt if necessary. Set aside.
In a shallow bowl, combine the cornstarch, flour,
Remove the crab cakes from the refrigerator. Working with one portion at a time, roll it into a ball, then drop into the flour mixture and shake off any excess. Dip it in the egg, then roll it in the bread-crumb mixture, patting lightly so it adheres. Place on a work surface and press lightly to flatten.
Place a medium skillet over medium heat and add
Transfer the crab cakes to a baking sheet and
To serve, divide the white bean salad among six serving plates. Place the crab cakes on top. Drizzle with the mayonnaise. Garnish with parsley, if desired.
© 2000 All rights reserved. Published by Houghton Mifflin Harcourt.