Crab Cakes Chiarello with Shaved Fennel Salad

Ingredients

• 2 cups small diced white bread
• 2 cups prepared mayonnaise
• 4 egg yolks
• 4 tablespoons chopped parsley leaves
• 2 tablespoons minced chives
• 4 teaspoons Dijon mustard
• Dash hot red pepper sauce
• 1 lemon, juiced
• Gray salt
• Freshly ground black pepper
• 2 pounds jumbo lump blue crabmeat
• 8 tablespoons butter (1 stick)
• 1 tablespoon crab boil seasoning (recommended: Old Bay)
• 4 bulbs fennel
• 2 teaspoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Gray salt
• Freshly ground black pepper

Directions

In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.

Preheat the oven to 425 degrees F.

Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.

Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.

Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping.