Milton's Cuisine & Cocktails: Jumbo Lump Crab Cakes with Meyer Lemon & Goat Cheese Grits and Fried Green Tomatoes

Crab Cake Ingredients

- 2 pounds jumbo lump crab meat
 -2 slices white bread, diced
- cup Old Bay Aioli*
- 1 tablespoon chopped parsley
- 8 pieces jumbo asparagus, grilled
- 1 quart Meyer lemon-goat cheese grits**
- cup cracked mustard butter sauce***

Old Bay Aioli Ingredients*

- 2 cups mayonnaise
- 1 egg
- 1.5 teaspoons Worcestershire
- 1.5 teaspoons hot sauce
- 1.5 teaspoons lemon juice
- 1 tablespoon Old Bay Seasoning

Old Bay Aioli Procedure

- Combine all the ingredients, and whisk together until smooth.

Cracked Mustard Butter Sauce Ingredients***

- 2 cups heavy cream
- 2 ounces unsalted butter, cube & room temperature
- 1 tablespoon cracked mustard

Cracked Mustard Butter Sauce Procedure

- On medium heat, reduce the heavy cream by half.
- Remove the cream from the flame, and whisk in the cubed butter to form an emulsion.
- Add the cracked mustard, and stir.

Crab Cake Procedure

- With your hands, gently mix together the crab meat, bread, parsley and aioli until well combined.
- Pack the crab cakes together with your hands to make 3 ounce balls, and allow to rest in the refrigerator.

Fried Green Tomatoes Ingredients

- 3 green tomatoes, sliced
- 5 ounces chive-spiked goat cheese
- pound all purpose flour
- pound egg wash
- cup panko breadcrumbs
- cup piquillo pepper coulis****
- 1 ounce aged balsamic syrup
- 1 ounce basil oil
- Salt and pepper to taste

Fried Green Tomatoes Procedure

- Season the sliced tomato with salt and pepper.
- Press the goat cheese onto the green tomato.
- Dredge the tomato in flour, drop it in the egg wash, and press it into the panko.
- Place the tomatoes in a 350-degree fryer, and cook until golden brown.
- Cut the tomatoes in half, and garnish with piquillo pepper coulis, balsamic and basil oil.

Piquillo Pepper Coulis Ingredients****

- 1 cup roasted piquillo peppers
- 2 tablespoons simple syrup
- 1 tablespoon minced garlic
- cup water

Piquillo Pepper Coulis Procedure

- Combine peppers, simple syrup and garlic with salt and pepper in a blender. Blend well for about a minute.
- Slowly add the water, blending until smooth.