How To: Make Mediterranean crab cakes topped with heirloom tomato vinaigrette

This is a Greek twist on the crab cakes we all know and love, with a tzatziki being the creative addition to the delicious fried crab cakes. The tzatziki is a wonderful Greek yogurt and cucumber sauce, which compliments the fresh avocado relish and the creamy heirloom tomato vinaigrette that gets its gorgeous color from the variety of colors you can choose from in heirlooms. You can make most of the components of this dish ahead of time, then just blend the vinaigrette ingredients and cook up the crab cakes. Gorgeous, gorgeous, gorgeous!

Makes 12-14 (2-3 oz each) crab cakes

Tzatziki Sauce

* 35.3 oz container Greek yogurt
* 5 English cucumbers
* 3 heads garlic
* 3 scallions, minced
* 1 tbsp mint, chopped
* 2 tbsp white wine vinegar
* 2 tbsp lemon juice
* 1/3 cup extra virgin olive oil
* salt & pepper to taste

Avocado Relish

* 4 avocados, chopped
* ½ cup red onion, chopped
* kernels of 1 ear of grilled sweet corn
* 1 bunch basil, chiffonade (cut into thin ribbons)
* 2 jalapenos, minced
* ¼ cup extra virgin olive oil
* zest & juice of 2 lemons
* salt & pepper

Heirloom Tomato Vinaigrette

* 2 cups mixed-color heirloom tomatoes (about 5-6), chopped
* 2 tbsp basil, chopped
* 2 tbsp chives, minced
* 1 tsp minced garlic
* 1 tbsp honey
* 1 tbsp Dijon mustard
* ¼ cup sherry vinegar
* salt & pepper
* 1 cup extra virgin olive oil

Crab Cakes

* 1 head of fennel, minced
* 1 red onion, minced
* 3 cloves garlic, minced
* zest & juice of 2 lemons
* ¼ cup capers, chopped
* 3 tbsp Dijon mustard
* ¾ cup mayonnaise
* ¼ cup sour cream
* 2 lbs crab meat (pick through in case of shells)
* 1 cup + 2 tbsp panko breadcrumbs
* pinch of salt
* extra virgin olive oil for cooking

Dredging Mixture

* 2 cups panko breadcrumbs
* 1 cup mixed herbs (parsley, mint, basil), chopped

Special Equipment

* food processor