• Ingredients: 19
  • Serves: 4

Crab cakes with avocado salad with small avocados, peeled, pitted, diced.

Ingredients

  • 2 small avocados, peeled, pitted, diced

Ravioli

  • Nonstick vegetable oil spray
  • 42 wonton wrappers
  • 2 large egg whites, whisked just until foamy

Tomato-Pancetta butter

  • 6 oz. thinly sliced pancetta* or bacon, coarsely chopped
  • 1/4 cup butter
  • 6 tomatoes
  • 1 tsp. chopped fresh thyme

For serving:

  • 5 tbsps. butter, melted
  • 12 fresh basil leaves
  • Fresh thyme sprigs

For Oysters

  • 12 fresh oysters in the shell
  • 4 tbsps. Matsuhisa Salsa
  • 4 tbsps. Maui Onion Salsa
  • 4 tbsps. Jalapeño Salsa
  • finely chopped chives for garnish

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes.
  2. Step 2 Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture.
  3. Step 3 Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate.

    For this step you will need

  4. Step 4 Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead.
  5. Step 5 Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl.
  6. Step 6 Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side.