TOP THREE
cruise & cuisine
TOP THREE
1
What’ s the one ingredient you couldn’ t live without? Garlic— it’ s the base in most of the dishes I cook.
2
Where do you want to travel for culinary exploration?
Northern Spain and Japan.
3
What’ s the most important kitchen rule? Besides safety, cooking with integrity and respecting the work Mother Nature has already done on each ingredient.
JUMBO LUMP CRAB CAKE WITH CHIPOTLE MAYONNAISE SAUCE
YIELD: 20 PORTIONS
INGREDIENTS ¾ oz fresh white bread( crusts removed), for breadcrumbs ½ cup vegetable oil
1 cup yellow onion, diced finely ⅓ cup egg yolk( approximately 4-5 eggs) 5 tbsp Dijon mustard ⅔ cup lime juice 1 tbsp Tabasco sauce 2 tbsp Vietnamese fish sauce 1 tbsp dill, chopped 1 tbsp chives, chopped 1 tbsp parsley, chopped 20 oz jumbo lump crab meat 2 cups panko breadcrumbs ¼ cup vegetable oil( to fry the fishcakes)
For the chipotle mayonnaise sauce ¼ cup mayonnaise 3 tbsp Greek yoghurt ½ tsp chipotle adobo paste ¼ tsp cumin
METHOD
1 Cut the bread into cubes, allow to dry at room temperature and blend into crumbs. Reserve.
2 Heat a saucepan over a medium heat. Add the oil and cook the onions over a low heat for around 7 minutes.
3 Fill a double boiler pot with water and bring to the boil to prepare the hollandaise sauce.
4 In the meantime, combine the egg yolks, mustard, lime juice, Tabasco and fish sauce in a large mixing bowl.
5 Add the cooked onion to the egg yolk mixture to temper, whisking constantly. Drizzle the pan’ s remaining oil into the mixture, allowing it to emulsify.
6 Set the bowl atop the double boiler pot and heat for 30 seconds, whisking to ensure a hollandaise-like consistency.
7 Fill a large bowl with ice. Remove the hollandaise bowl from heat, place it into the bowl of ice and whisk to cool. Cover and refrigerate.
8 Add the fresh herbs to the crab meat and toss. Add ¾ cup of the sauce, some seasoning and enough breadcrumbs to bind the crab mixture. Chill until ready to cook.
9 Preheat the oven to 280F, fan 250F and bring a non-stick pan to a medium-high heat. Spread panko breadcrumbs on a work surface and form 2” x1.5” crab cakes. Top with more panko breadcrumbs. Add the oil and gently sear both sides of the crab cake. Transfer them to a sheet pan and cook through in the oven.
10 To make the mayonnaise, place all the ingredients in a bowl and mix until smooth. Season to taste. winter 2025 • 75