From the episode: Saving a Family’s Legacy (Al’s Seafood)

Makes 8 Cakes

Crab Cake Sauce
1 cup mayonnaise
1 tbsp chili paste, Sambal
2 tbsp sweet relish
½ cup ketchup

Cabbage Slaw
1 cup shredded Napa cabbage
1 cup mayonnaise
¼ cup shredded carrots
¼ cup whole grain mustard
1 tbsp white wine vinegar
1 tsp Old Bay seasoning

Crab Cakes
3 lbs jumbo lump crab meat
4 ribs celery, diced small
1 Spanish white onion, diced small
1 tbsp grapeseed oil
2 cups crushed Ritz crackers
2 cups mayonnaise
2 large eggs
2 tbsp Old Bay seasoning
8 brioche style buns
1 beefsteak tomato, thinly sliced
1 head of Boston bibb lettuce

MAKE IT

Crab Cake Sauce
1) In large mixing bowl, add mayonnaise, chili paste (Sambal), sweet relish, and ketchup.
2) Mix together and season with salt and pepper.

Cabbage Slaw
1) In a large mixing bowl, add cabbage, carrots, mayonnaise, mustard, and white wine vinegar.
2) Season with salt and pepper.
3) Serve within 24 hours of making.

Crab Cake
1) In a medium sauté pan over medium to low heat, add onions, celery, and 1 tbsp of grape seed oil and allow to sweat/
2) Cook for approximately 8 minutes until the onions look translucent. Pull From heat and allow to chill.
3) In a medium sized mixing bowl add crab meat, mayonnaise, eggs, Old Bay, and crushed Ritz crackers.
4) Using a wooden spoon, gently mix all ingredients; season with salt and pepper.
5) Divide the crab mixture into 6 oz portions and form into patties.
6) In a medium sauté pan over medium to high heat, add 1 tbsp of grapeseed oil and let it get hot. Add 2 crab cakes at a time, making sure not to overcrowd the pan.
7) Cook each crab cake for 7 minutes on each side.
8) Toast brioche bun either in a toaster oven or in a sauté pan over medium heat.
9) Finish with crab cake sauce, 2 slices of tomato, 2 lettuce leaves, and ¼ cup of coleslaw on top.