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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Crab Cakes with Charred Corn and Tomato Salsa and Poblano Aioli Recipe

Brought to you by Fairview Inn

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Ingredients:
1 LB. Crab Meat, Lump
1/4 C Mayonnaise
1 Egg, Beaten
1 T Creole mustard
1 T Lemon Juice, Fresh
2t Old Bay Seasoning
1 T Cilantro, Minced
1 t Garlic, minced
2 t Shallots, finely chopped
1 T Horseradish
2T Yellow & Red Bell Pepper Diced
Dash of Hot Sauce
Salt & Pepper to Taste
Panko Bread crumbs to bind about 1/2 cup or more

Charred Corn and Tomato Salsa:
4 ears of Yellow Sweet Corn
1 C Roma Tomatoes, Diced
1 Shallot, Small Diced
1 t Garlic, Minced
2 t Apple Cider Vinegar
2 T Olive Oil
2 T Cilantro, Chopped Salt and Pepper to Taste

Poblano Aioli:
2 Poblano Peppers
1T Lime Juice
1T Garlic
1T Shallots
2T Cilantro
2C Mayonnaise
Salt and Pepper

Instructions:
Mixed everything in a large stainless steel bowl, except for breadcrumbs. Add the panko last. Form into 4 ounce cakes; lightly dredge in cornmeal and saute, with a little olive oil over medium heat. Brown on each side and finish in the oven at 400 degrees for 5 minutes.

Charred Corn and Tomato Salsa:
Shuck and clean the corn, roast the corn over an open flame. Gas Stovetop, Grill, etc. Place the corn into a zip lock bag to "sweat" for 30 minutes. In the mean time mix the remaining ingredients into a stainless bowl. Scrape the Corn with a knife off the cobb, add the corn to the tomato mixture and mix well.

Poblano Aioli:
Prepare the peppers the same as the corn. Peel the skins off and place in a food processor, along with everything else. And pulse still smooth.

Place the corn relish around a small plat, some baby spinach in the middle and the crab cake on top of the spinach. Place 1 tablespoon of aioli on top of crab cake.