This is a re-imagined classic, served up with a lightly smoked mayonnaise. We use Alaskan King Crab, but any kind of crab is okay - so long as it's fresh. Remember to let your sweated vegetables cool before adding them to the crab. One other hint: be aggressive with the herbs, but show restraint with bread crumbs. You don't want your crab cake to seem like stuffing. For the accompanying kraut, blanched Brussels sprouts, tart apples, chives, tarragon and parsley combine for a fresh, bright flavor. Smoking mayonnaise requires a hand smoker. Trap the hickory smoke with a bowl inverted on top of your container of mayonnaise.
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."