The Crab Cake Bissonnette takes the classic crab cake to new heights, pairing Heron Point crab meat with layers of bold, modern flavor. Each golden-fried cake hides a surprise center of creamy tartar sauce and is served alongside a silky pickled avocado purée. The result is a dish that’s crisp, tangy, and indulgent in every bite. Finished with elegant garnishes like cucumber foam and harissa, this recipe delivers both artistry and unforgettable taste.

Instructions

Tartar Sauce:

1. Bloom gelatin in a bowl of cold water for 6 minutes or until soft
2. Meanwhile, combine all other ingredients in small mixing bowl and season with salt and pepper
3. Prepare a 9×9” baking dish by spraying with pan spray and lining with plastic wrap
4. Once gelatin is bloomed, pour water out and melt gelatin in microwave in 10-15 seconds increments. Continue until it’s all melted and liquid
5. Add to tartar sauce, whisk until evenly mixed and combined
6. Pour into the 9×9” prepared pan and using a spatula, evenly spread
7. Refrigerate for 1 hour, then cut with a ring cutter, slightly smaller than the finished crab cake

Crab Cake:

1. In a medium sized bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and sambal until smooth
2. Add the crab meat and crushed saltines to the bowl and gently fold together
3. Chill in refrigerator for at least 1 hour

Pane & Cook the Crab Cakes

1. Shape a handful of crab cake mix around frozen tartar sauce. Set on a parchment lines tray and freeze 15-30 minutes or until firm
2. In 3 separate bowls, set up your pane station. 1 bowl with egg wash (whisk eggs & water together), 1 bowl with flour, and 1 bowl with the panko breadcrumbs
3. In a large sauce pot on medium-high heat, heat fryer to 350F
4. Dust crab cakes in flour, then dip into egg wash shaking off excess
5. Press into panko bread crumb and cover all sides, shaking off any excess
6. Dip once again in the egg wash and coat one more time in panko breadcrumbs
7. Place in the refrigerator until needed
8. Fry breaded crab cakes in oil until golden brown, about 4-5 minutes or until the internal temperature is 165°F

Pickled Avocado Puree

1. In a small pot, bring vinegar, water, sugar, salt, and red pepper flakes to a boil
2. Remove from heat, and let chill
3. Once cooled, slice avocados into wedges and place in a mason jar with cilantro sprigs and smashed garlic clove
4. Pour chilled liquid into jar, marinate at least 2 hours, then puree in food processor until smooth.

Cucumber Foam

1. Combine all ingredients in a blender and blend until smooth
2. Strain through fine sieve and fill an ISI gun with mix
3. Charge with two CO2 chargers.

Pickled Mustard Seeds

1. In a small sauce pot, add mustard seeds and cover with water and simmer for 10 minutes
2. Strain through a fine sieve and repeat this process 3 times. This helps to remove the bitterness and softens the seeds
3. Combine the water, sugar and vinegar in a small pot and bring to a boil
4. Add the blanched mustard seeds, and simmer for 10 minutes or until the syrup has thickened and the mustard seeds are cooked
5. Remove from heat and chill before serving

Harissa

1. Place the habanero on an open flame and char on all sides. Place in a small bowl and cover with plastic wrap for 10 minutes. Wearing gloves, peel skin off and remove seeds from pepper
2. In a medium sauté pan on medium-low heat, toast caraway, coriander seeds, and cumin seeds until fragrant, about 3-4 minutes. Let cool to room temperature, then grind in spice grinder or mortal & pestle
3. Place all ingredients in a blender and mix until smooth paste