Dish Of The Week: Crab cakes with chipotle rémoulade

Chef Timothy Hughes mixes diced pepper, scallions, salt, pepper, Cajun seasoning, Japanese mayonnaise and jumbo lump crab. He forms the mixture into cakes and dusts them with fine panko bread crumbs.

He sautés them and serves them with smashed avocado flavored with tomato, garlic, salt, pepper, lime juice and some olive oil. He drizzles the plate with chipotle rémoulade and a sweet-and-sour tomato sauce made with simple syrup that is cooked to just below caramel stage and mixed with red wine vinegar, crushed red pepper and finely diced tomatoes.