[ THE ELECTRIC KITCHEN ]

HECO

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Avocado poke
accents crab cake

This dish was prepared by Todd Wells of Diamond Head Grill on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Diamond Head Grill Crab Cakes

1 pound crabmeat
2 tablespoons mayonnaise
1 tablespoon minced Japanese pink pickled ginger
1 teaspoon Thai sweet chili paste
Zest of 1 lemon
1 tablespoon chopped parsley
1 tablespoon minced chives
Salt and pepper to taste
1 cup panko (Japanese breadcrumbs)
Clarified butter, for frying
» Buerre Blanc Sauce
1 cup chardonnay or other white wine
1 bay leaf
1 sprig fresh thyme
1 sprig parsley
Juice of 1/2 lemon
1/2 cup unsalted butter, cut into 1/4-inch cubes
Salt and pepper to taste
» Avocado Poke:
2 avocados, cut into 1/2-inch cubes
1 tablespoon toasted sesame seeds
1/4 cup minced red onion
Juice of 1/2 lemon
1 teaspoon sesame oil

Combine crabmeat, mayonnaise, ginger, chili paste, lemon zest, parsley, chives, salt and pepper. Form into 8 balls. Press panko onto crab cakes.

Heat butter in skillet and fry crab cakes until golden brown on both sides.

To make sauce: In a small, heavy uncovered saucepan, boil wine, bay leaf, thyme, parsley, and lemon juice until mixture is reduced to a syrup-like consistency. Reduce to low heat; add butter, one cube at a time, whisking after each addition until melted. Remove from heat and season with salt and pepper. Makes about 3/4 cup.

Combine poke ingredients. Serve with crab cakes. Garnish with sauce. Serves 4.

Nutritional information unavailable.