Banks’ Famous Jumbo Lump Crabcakes Tomato Fondue, Roasted Garlic Aioli, Arugula and Asparagus salad

Jumbo Lump Crab Cake
1# Jumbo Lump Crabmeat
1# Colossal Lump Crabmeat
4 Tbsp Onion (small dice)
2 ea. Whole Egg (beaten)
1 cup Mayonnaise
3 cup Fresh Breadcrumbs (reserve 1 cup)
1 Tbsp Old Bay Seasoning
1 Tbsp Dry Mustard
2 oz. Clarified Butter
2 ea. Fresh Lemon (juice of)
2 tsp L&P Worcestershire sauce
1 tsp Kosher Salt
1 tsp  White Pepper

Tomato Fondue:
2 cup Whole Plum Tomatoes (canned)
½ cup Onion (diced)
1 tsp Fresh Basil
1 tsp Kosher Salt
1 tsp Black Pepper
4 oz. Whole Butter

Roasted Garlic Aioli:
1 cup Whole Peeled Garlic (available at most grocery stores)
2 cup Blended Olive Oil (or enough to cover the garlic)
2 Tbsp Dijon Mustard
2 Tbsp Champagne Vinegar (available at most gourmet shops)
2 ea. Egg Yolks
1 tsp Salt and Pepper

The Arugula and Asparagus salad should be tossed just before service. Use fresh green and white asparagus (if available) to enhance this salad. Blanch and cool the asparagus before combining with the Arugula, splash a little balsamic vinegar and olive oil to the salad and a pinch of salt.

Method of Preparation:
Jumbo Lump Crab cake:
Combine, onion, mayonnaise, spices, egg and butter in a mixing bowl. Add 2 cups of fresh breadcrumbs and mix into a paste. Place this mixture on a baking sheet pan and add the Jumbo Lump Crabmeat. Mix this by hand completely; this is your binder for the other pound of crabmeat.

Add the other pound of crabmeat and gently fold together. Adjust seasoning to your taste and form the mixture into crabcakes. Refrigerate for service.

Pan Fry or oven broil the crabcakes with clarified butter.

Tomato Fondue:
Simmer the tomatoes, basil add salt and pepper to taste, let it cook until most of the liquid has evaporated. Remove from the heat and let stand for 10 minutes. Add the whole butter and stir until melted. Blend with a emersion(stick) blender until smooth. Reserve for service.

Roasted Garlic Aioli:
In a saucepan cook the garlic in the oilover medium high heat until the garlic turns light brown.

Strain the oil from the garlic and refrigerate the oil until slightly cool, this makes it easier to emulsify without separating.

Using a mixing bowl and an emersion (stick) blender: combine the garlic, dijon mustard, egg yolks, blend to pureethe garlic and slowly drizzle in the cooled oil. Puree until very smooth, reserve for service.

Arrange the sauces and the salad on the plate, top with the crab cake and serve.