(Makes 12 3.5-ounce crabcakes)

3 pounds jumbo lump crabmeat
2 pounds bach fin crabmeat

Carefully pick the meat for shells. Do not overwork the meat. As you work keep the crabmeat on ice.

Crab cake binder
(Yields 1 gallon)

18 whole eggs
6 cups mayonnaise
1 1/2 cups Dijon mustard
Juice from 6 lemons
12 tablespoons horseradish
3 tablespoons Old Bay seasoning
3 teaspoons cayenne
1 bunch minced scallions
Butter and grapeseed oil, to sear

Beat eggs, mayonnaise and mustard well. Add remaining ingredients. Whisk until well incorporated.
Carefully add enough crab binder to bind the crabmeat. Store remaining binder in the refrigerator for the next batch. Chill mix for at least 1 hour.
Keeping on ice, scale crab cake mix to 3 1/2 ounces. Carefully shape each crab cake, do not over work.
Sear crabcakes in butter/oil mixture until done.


?24 hour? cheesy grits
(yields 1 1/2 gallon)

1 ounce extra virgin olive oil
2 ounces minced shallots
3 tablespoons minced garlic
3 quarts chicken stock
1 quart heavy cream
1 quart white grits
1 pound sharp cheddar
2 ounces unsalted butter
Kosher salt and freshly ground black pepper, to taste

Sweat the shallot and garlic in the oil, do not brown. Add stock and cream, bring to a boil. Add grits and whisk well. Simmer for about 20 minutes stirring often. Add the cheese and butter. Season and whisk well.

Sweet tomato porridge
(Yields 1 quart)

2 tablespoons extra virgin olive oil
1 tablespoon minced shallot
3 teaspoons minced garlic
1 bay leaf
4 ounces white wine
1 quart freshly chopped tomatoes
2 cups chicken stock
2 ounces grated Parmesan
2 ounces minced parsley
2 slices torn bread
Kosher salt and freshly ground pepper, to taste

Sweat the shallots and garlic, add bay leaf, deglaze with wine. Reduce. Add tomatoes and stock, cook 15 minutes. Stir in cheese, parsley, and bread. Season with salt and pepper.


To serve
Vegetables, in season

Plate vegetables, top with grits. Place 2 crabcakes as shown and spoon tomato porridge over top and on sides of vegetables as shown.