Deviled Eggs and Crab Cakes

Chef John Franke is the vice president of culinary operations at Front Burner Restaurants. He stopped by the Good Day kitchen to make something for Easter brunch. He's also part of the Farmers Market Friends cooking class next Saturday.

Deviled Eggs with Gulf Crab Cakes

1 cup Mayonnaise
1 cup Yellow Mustard
½ cup Dill Pickles, small dice
½ TBSP Tabasco
1 ½ TBSP Sugar
¼ cup Chives, fine slice
1 TBSP Kosher Salt
½ TBSP Black Pepper, Coarse Ground
½ TBSP Turmeric

Mix all ingredients in a mixing bowl and transfer to a food container. Cover and refrigerate.

To assemble, mix the base with egg yolks to desired consistency and fill each egg white half. Top with crab cake pieces (recipe below) and finely chopped chives.

Crab Cake Dressing

½ cup Mayonnaise
2 TBSP Red Onion, minced
1 TBSP Lemon Juice
1 TBSP Old Bay Seasoning
1 TBSP Chives, cut 1/8th inch
¼ tsp Kosher salt
¼ tsp Black pepper
1 TBSP Sambal Red Chili Paste

Mix all of the ingredients together and hold cold until needed.

Crab Cakes

1 pound Jumbo lump crab, picked through for shells
½ cup Crab Cake Dressing (recipe above)
1 TBSP Japaenese Bread Crumbs 

Clean crab meat, DO NOT BREAK UP THE CRAB MEAT. Mix the crab meat with the dressing, bread crumbs, and the parsley. Form into small 2” diameter crab cakes.

Heat a cast iron skillet over medium-high heat. Add a small amount of vegetable oil to pan and sear the crabcakes for 2-3 minutes on each side or until just slightly brown. Allow to cool and break into small pieces to top the deviled eggs.