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| Julio Quisbert's Crab Cakes Serves Six Ingredients 1 small red onion, diced small 1 small red pepper, diced small Corn oil or clarified butter for cooking 1 egg 1 T. mayonnaise 1 T. Dijon mustard 4 T. Italian parsley, chopped Juice of one lemon 1/4 tsp. siracha, a garlic and chile sauce (available at Asian grocery stores) 1 lb. crabmeat Salt and pepper to taste 4 T. unflavored, untoasted breadcrumbs, Japanese preferred |  Photography by Elizabeth Glasgow |
| Method Sauté the onion and pepper in about 1/2 T. of oil, just to soften; do not brown. Set aside to cool. When cool, add remaining ingredients (except bread crumbs), with crabmeat added last. Season to taste with salt and pepper. Divide mixture evenly to form six patties. Bread the patties with untoasted breadcrumbs. (If you use toasted breadcrumbs, you'll get a burnt flavor if you overcook the patty.) Put a thin layer of oil in the pan over a low flame. Cook until golden on one side and turn; cool until golden on other side. Drain on paper towels. Serve the crab cakes South American style with black beans, avocado, corn salsa, raw red pepper and raw onion. Courtesy of Julio Quisbert, executive chef of Jean-Luc Restaurant, Jean-Luc East, and JLX Bistro. Jean-Luc Restaurant • 507 Columbus Avenue, NYC; 212-712-1700. Jean-Luc East • 103 Montauk Highway, East Hampton; 631-324-1100. JLX Bistro • 16 Main Street, Sag Harbor; 631-725-9100. | |