This dish epitomizes the flavors of summer, bringing together crab, ripe tomatoes, squash blossoms, corn, and local greens.
The corn and crab cake on this dish was an unusual preparation. Typically the crab and corn would be lightly folded with an egg-based dressing, some kind of bread crumb and seasoning; this crab cake was created as more of a terrine, by folding crab meat into a scallop mousseline, then tightening as necessary with dehydrated silver queen corn powder, rather than bread crumb. The mixture is then formed into a cylinder and poached sous vide, then chilled in an ice bath and portioned. The final result is a crab cake that is completely free of “filler”, is hugely flavorful, and is gluten-free.
The squash blossoms that were used were provided by Tega Hills, and were filled with Boursin cheese before dipping in tempura batter and frying to order.
The petit greens and fire sticks (amaranth) were supplied by Lucky Leaf Gardens, and were dressed lightly with Shallot-Thyme vinaigrette.