Crab Cakes with Sea Urchin Mayo

Indulge in gourmet Arteflame Grilled Crab Cakes, enhanced with unique sea urchin mayonnaise. This decadent dish, crafted by @Big Swede BBQ, combines luxurious flavors for an unforgettable culinary experience.

Ingredients:

For the Crab Cakes:

• 1 lb lump crabmeat
• 1/4 cup mayonnaise
• 1 tsp garlic, minced
• 1 tsp truffle hot sauce
• 2 eggs, lightly beaten
• 1 tsp Dijon mustard
• 1 tsp salt
• 1 Tbs chives, finely chopped
• 1 cup panko breadcrumbs
• Olive oil
• Unsalted butter

For the Sea Urchin Mayonnaise:

• 2 egg yolks
• 60 g sea urchin roe
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 2 tsp cold water
• 200 mL grapeseed oil
• 100 mL extra virgin olive oil
• Sea salt

Instructions:

1. Prepare the Sea Urchin Mayonnaise:

   • In a food processor, combine egg yolks, sea urchin roe, vinegar, mustard, and water until smooth. Transfer to a mixing bowl.
   • Gradually whisk in a mixture of grapeseed and olive oil into the sea urchin mix until creamy. Season with sea salt to taste.

2. Make the Crab Cake Mixture:

   • In a large bowl, combine mayonnaise, minced garlic, truffle hot sauce, beaten eggs, Dijon mustard, salt, and chives.
   • Gently fold in the crabmeat and 1/4 cup of panko breadcrumbs.

3. Shape and Bread the Crab Cakes:

   • Form the mixture into 16 cakes, each about 1 inch thick.
   • Coat each crab cake in the remaining panko breadcrumbs and set on a wax-paper-lined baking sheet.

4. Cook the Crab Cakes:

   • Heat the Arteflame plancha to a moderate temperature.
   • Lightly oil the plancha and add a bit of butter.
   • Cook the crab cakes until golden and crisp, about 2-3 minutes per side.

5. Serve:

   • Serve the crab cakes hot with the sea urchin mayonnaise. Garnish with extra chives.