The ginger syrup for the grapefruit intensifies the citrus flavor while adding a bright yet subtle heat that cuts through the richness of the cakes and avocado.
Recipe information
Yield
Serve 4 to 6 as a main course; 12 as a first course
Ingredients
Preparation
Step 1
Use a sharp knife to trim the top and bottom from the grapefruit, then cut off the peel and pith. Holding the grapefruit over a medium bowl, slice between the membranes to release the grapefruit segments into the bowl. Pour the ginger syrup over the grapefruit. Let stand while you prepare the crab cakes.
Step 2
Whisk together the yolk, mustard, salt, celery seeds, lemon juice, both Tabasco sauces, and Worcestershire sauce in a large bowl. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Gently fold in the crab and bread.
Step 3
Form the mixture into twelve 3-inch-round patties and dust with Wondra. Coat a large nonstick pan with oil and heat over medium heat until shimmering. Add 4 patties to the pan and cook until golden brown on both sides, about 6 minutes total, carefully turning once. Drain on paper towels. Repeat with the remaining patties, wiping out the pan and adding and heating more oil between batches.
Step 4
Divide the avocado slices among serving plates. Spoon the grapefruit and its syrup all around and place the crab cakes on top.
