For the crab cakes:
  • 1 pound flounder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Chef Paul Prudhomme's Blackened Redfish Magic Seasoning, or Old Bay (if need be)
  • ½ pint heavy cream
  • 2 pounds lump crab meat
  • 10 tablespoons olive oil
For the chipotle mayo:
  • One 8-ounce jar mayonnaise
  • 1 medium lime
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon cumin
  • One 7-ounce can chipotle peppers
  • 2 green onions
For the Mesclun salad:
  • 16 ounce Mesclun salad mix
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 lemons, zest and juice
  • A pinch of salt and pepper
  • ½ yellow pepper julienne
  • ½ red pepper julienne
  • ½ orange pepper julienne
  • ½ cucumber, seeded and diced
  • 1 medium carrot julienne
  • Salt and pepper
For serving:
  • 1 pineapple, cut into triangles and grilled
  • 3 Idaho potatoes, cut into steak fries and deep fried and tossed with salt, pepper and Old Bay Seasoning


Preheat oven to 375˚F and chill a bowl in the fridge.

Spread crab meat onto a flat tray and look for any shells, if possible flash the tray under a broiler for 10 seconds then look for shells they would be easier to find. Discard shells.

Dice the flounder into medium size pieces. Put into food processor with all spices. Pulse the food processor until fish breaks down to smaller chunks. Then slowly add the heavy cream while still pulsing the food processor. When all the cream is added run food processor for about 40 seconds or until mixture comes together. Very important not to over blend. Transfer mixture to chilled bowl. Fold in crab meat. Separate mixture into 6-8 servings.

Preheat sauté pan and add 2 tablespoons olive oil. Make each portion two at a time into baseball shapes and place into hot pan. Sear for two minutes on each side. Transfer to sizzler platter or hotel pan. Repeat process until all portions are seared. Place into a preheated 375˚F oven and bake for 15 minutes or until crab cake is firm. While the crab cakes are cooking make the sauce.

To make the chipotle mayo: Place the mayo and spices in a bowl. Zest the lime and juice it and add to mayo. Drain the juice of chipotle into mayo and dice two peppers from can and add to mayo. Dice the green onion — discard the white end and add onion to mayo. Mix all together.

Mesclun salad: Put all ingredients in bowl and mix.

Plating: Put about 2 oz of Mesclun salad on plate. Place crab cake next to salad and pour some chipotle sauce over crab cake, falling off on one side. Garnish with grilled pineapple, grilled bread and steak fries. Eat and enjoy.