Crab Cakes with Gingered Grapefruit and Avocado

Name: Crab Cakes with Gingered Grapefruit and Avocado
Ingredients: Serves 4 to 6 as a main course; 12 as a first course; 1 pink grapefruit; 1⁄2 cup ginger syrup (recipe below); 4 1⁄2 teaspoons Colman’s dry mustard; 1 1⁄2 teaspoons kosher salt; 1 teaspoon finely ground celery seeds; 2 tablespoons fresh lemon juice; 3⁄4 teaspoon green Tabasco sauce; 1⁄2 teaspoon red Tabasco sauce; 1⁄2 teaspoon Worcestershire sauce; 3⁄4 cup grapeseed or other neutral oil, plus more for frying; 1 1⁄2 pounds picked peekytoe lump crabmeat, picked over for bits of shell; 4 slices good white bread, crusts removed and cut into 1?2-inch cubes (2 1?4 cups); 2 tablespoons Wondra flour; 1 avocado, halved, pitted, peeled and thinly sliced

Crab Cakes with Gingered Grapefruit and Avocado was pinched from <a href="http://www.thenewpotato.com/2013/12/10/crab-cakes-with-gingered-grapefruit-and-avocado-jean-georges-vongerichten/" target="_blank">www.thenewpotato.com.</a>

INGREDIENTS

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Serves 4 to 6 as a main course; 12 as a first course

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1 pink grapefruit

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1⁄2 cup ginger syrup (recipe below)

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4 1⁄2 teaspoons Colman’s dry mustard

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1 1⁄2 teaspoons kosher salt

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1 teaspoon finely ground celery seeds

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2 tablespoons fresh lemon juice

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3⁄4 teaspoon green Tabasco sauce

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1⁄2 teaspoon red Tabasco sauce

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1⁄2 teaspoon Worcestershire sauce

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3⁄4 cup grapeseed or other neutral oil, plus more for frying

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1 1⁄2 pounds picked peekytoe lump crabmeat, picked over for bits of shell

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4 slices good white bread, crusts removed and cut into 1?2-inch cubes (2 1?4 cups)

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2 tablespoons Wondra flour

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1 avocado, halved, pitted, peeled and thinly sliced

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