LUMP CRAB AND GRILLED SALMON YUKA CAKE

Ingredients:

1 lb. picked Jumbo Louisiana lump crab
3/4 lb. salmon
4 cups yuka (riced)
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1/2 cup diced green pepper
1/2 cup diced red onion
1 1/2 cup sour cream
3 Tbsp. chopped cilantro
1/2 lemon
4 Tbsp. butter
1/2 cup olive oil
salt and pepper to taste

Chef: Shawn Whalen, Martin Wine Cellar

Sauce:

1 cup crème fraiche (can be purchased at Martin Wine Cellar)
1 1/2 tsp. fresh ground cumin.
Garnish: 30 grams Beluga Cavier (can be purchased at Martin Wine Cellar)

Sauce Procedure: Toast and grind cumin seed. When cooled, stir into crème fraiche. Set aside.

Yuke Cake Procedure: Peel and cut yuka into large cubes. Place yuka in large pot and cover with one gallon of salted water. Boil until fork tender. Strain and allow to cool. While still warm, press yuka through potato ricer. Season and grill salmon to medium rare, set aside. Heat saute pan. Add oil, peppers, onions, and saute until tender. Add butter, allow to melt, toss in crabmeat and yuka. Do not over mix. Remove from heat and place in large bowl to cool. Break salmon into small pieces and add to the yuka mix. Add sour cream, cilantro, and lemon juice. Season to taste with salt and pepper. Form mixture into 2" x 1/2" cakes, fully cool. Saute until golden brown on both sides. Allow to cool approximately 2-3 minutes. Top each cake with 1 tsp. of crème fraiche mixture and garnish with caviar.