Dessert: Nora Pouillon's Crab and Shiitake Cakes

Enjoy an organic and sustainable take on crab cakes, by adding shiitake mushrooms to the mix and serving with a tomato-ginger sauce instead of tartar. Serve with steamed snow peas, bok choy, or spinach.

Ingredients

1 tbsp. sunflower oil
2 tbsp. chopped shallots
1 tbsp. minced garlic
1 1/2 lb. tomatoes
2-inch piece ginger
Sea salt
Freshly ground black pepper

Instructions

For the sauce: Heat the oil in a medium saucepan, add the shallots and garlic, and sauté until soft, stirring from time to time, about 3 minutes.
Add the tomatoes and ginger, stir, and bring to a boil. Reduce the heat and simmer for about 5 minutes.
Remove from the heat. Cool slightly and purée in a blender until smooth. Season to taste with salt or soy sauce, and pepper.
For the cakes: Heat the oil in a medium sauté pan. Add the shallots and garlic and sauté, stirring, for about 1 minute. Add the celery and carrot, lower the heat, and cook until softened for another 2 minutes. Add the peppers and the shiitakes, stir, and sauté until the mushrooms are soft and cooked through, about 3 minutes. Remove from the heat and allow to cool in refrigerator.
Preheat the broiler. Combine the sautéed vegetables with the eggs, cilantro, and crabmeat, being careful not to break up the lumps of crabmeat too much. Season to taste with pepper and salt.
Form the crabmeat mixture into 4 crab cakes or 8 small crab cakes. They will be very soft and delicate. If you have time, keep them in the refrigerator until they are firm. Put the crab cakes on a sheet pan. Broil them, on one side only, for 3 to 4 minutes or until nicely browned. Do not turn them, as they are delicate. Serve with tomato-ginger sauce and steamed snow peas, bok choy, or spinach.