The gang is headed to sunny Miami Beach. Join Claud, Paul and Janet from the gorgeous Fontainebleau hotel as they hook up with Chef Alfred Portale from Gotham Steak for the best Gotham Crabcakes you've ever had. Shot on Location at The Fontainebleau Hotel Special Thanks to Gotham Steak

INGREDIENTS:

• 12OZ. ALASKAN KING CRAB, SQUEEZED DRY
• 8 OZ. PEEKYTOE, SQUEEZED DRY
• 1/2 BUNCHES, BIAS CUT SCALLIONS
• 1/2 BUNCH, CHIVES, SLICED
• 1 cup CELERY BRUNOISE
• 1 cup HELLMANS PREPARED MAYONAISE
• 2 cup LOAVES FRESH WHITE BREADCRUMBS
• 1 tsp. CAYENNE PEPPER
• 1 TBS.WORCESTIRE SAUCE
• 1 TBS TABASCO
• 3 T KOSHER SALT
• 1 T CRACKED BLACK PEPPER

• 1 T. SMOKED CHIPOLTE
• 1 T. CHOPPED GARLIC
• 2 CUP MAYONAISE
• 1 t CAYENNE PEPPER
• 1/4 CUP SHERRY VINEGAR
KOSHER SALT AND BLACK PEPPER TO TASTE

• 2EA BLANCHED EARS OF CORN
• 1# BLANCHED FAVA BEANS
• 1EACH DICED RED ONION
• 2 EACH, ROASTED RED PEPPERS, DICED
• 1/2 CUP CHERRY TOMATOES CUT IN HALF
• 1/2 YELLOW WAX BEANS - SLICED
• 1/4 CUP SNOW PEAS - SLICED
• 3 TBSP.CHIVES - SLICED
• 3 TBSP. CHEVRIL - CHOPPED
• 1 TBSP. CILANTRO
• AS NEEDED LEMON VINAIGRETTE
• 2 EACH.CHOPPED SHALLOTS

METHOD
FOR THE CRAB CAKE, SQUEEZE DRY IN A KITCHEN TOWEL THE MEAT UNTIL IT IS DRY. MIX WITH ALL THE INGREDIENTS AND SHAP0E INTO 3 OZ. BALLS. ROLL THE CRAB CAKE IN THE FRESH BREADCRUMBS AND RESERVE.

CHIPOLTE AIOLI
FOR THE CHIPOLTE AIOLI, PUREE THE SMOKED CHIPOLTE WITH GARLIC, FOLD INTO THE MAYONAISE AND RESERVE. ADJUST THE ACIDITY WITH SHERRY VINEGAR

CORN SALAD
SAUTE THE CORN WITH RED ONION AND SHALLOTS, FOLD IN THE REST OF THE INGREDIENTS AND COOL DOWN. SEASON WITH SALT AND PEPPER AND TOSS WITH THE LEMON DRESSING WHEN READY TO SERVE.

LEMON VINAIGRETTE
1/4 CUP FRESH LEMON JUICE
3/4 CUP EXTRA VIRGIN OLIVE OIL
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

GARNISH THE DISH WITH MICRO CILANTRO