Chickpea Fritter Bowls with Tahini Dressing
Ingredients
Serves 2
½ tbsp (7 ml) olive oil
2 small zucchinis, cut into 1-in (2.5 cm) pieces
salt and pepper, to taste
1 x 19 oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, minced
1 cup (250 ml) fresh dill fronds
1¼ cups (310 ml) chopped fresh parsley leaves, divided
½ cup (125 ml) fresh mint leaves
2 lemons, zest only, divided
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) onion powder
½ cup (125 ml) flour
¼ cup (60 ml) vegetable oil
2 cups (500 ml) cooked pearl couscous
¾ cup (175 ml) chopped pitted Kalamata olives
½ cup (125 ml) chopped sun-dried tomatoes
2 cups (500 ml) mixed greens
¼ cup (60 ml) crumbled feta, for garnish
Tahini Dressing:
¼ cup (60 ml) tahini
½ lemon, juice only
1 garlic clove, minced
1 tsp (5 ml) honey
salt and pepper, to taste
¼ cup (60 ml) water, plus extra as needed
Instructions
- In a medium frying pan, heat olive oil over medium-high heat. Add zucchini and sauté for 6 to 8 minutes, or until just soft. Remove from heat, season to taste with salt and pepper and set aside to cool.
- In a food processor, combine chickpeas, garlic, dill, parsley, mint, ½ the lemon zest, paprika, cumin and onion powder. Season with salt and pepper and pulse until combined. Add flour and blend until mixture holds together well, about 30 seconds. Transfer to a bowl, measure out 2 tbsp (30 ml) portions and gently press and form into little balls.
- Line a plate with paper towel. Heat oil in a large cast iron skillet over medium-high heat. In batches, fry chickpea balls for 3 to 5 minutes per side, until golden brown. Remove from pan and set aside on lined plate.
- In a large bowl, mix together couscous, zucchini, olives, sun-dried tomatoes and remaining lemon zest.
- To assemble, divide greens and couscous mixture between 2 bowls. Top with chickpea fritters and garnish with feta and parsley. Drizzle with Tahini Dressing.
- To make tahini dressing: In a small bowl, whisk together all ingredients. If dressing is too thick, add 1 tbsp (15 ml) water at a time until desired consistency is achieved. Makes about ½ cup (125 ml)
Drink Pairings
Cauliflower Steaks with Sun-dried Tomato Pesto
Ingredients
Serves 4
1 cup (250 ml) sun-dried tomatoes, soaked in hot water for 10 minutes then drained
⅓ cup (75 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 garlic clove
3 tbsp (45 ml) roasted, peeled hazelnuts, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
2 oz (57 g) Manchego cheese, plus extra for garnish
1 tsp (5 ml) warm water, plus extra as needed (optional)
salt and pepper, to taste
1 head cauliflower, sliced into 1½-in (3.75 cm) “steaks”
pea sprouts, for garnish
Instructions
- To make pesto, in a small food processor or blender, pulse tomatoes, ⅓ cup (75 ml) olive oil, garlic, hazelnuts, vinegar and Manchego until it forms a rough paste, adding warm water 1 tsp (5 ml) at a time if mixture is too thick to blend. Season with salt and pepper to taste.
- Preheat oven to 400 F (200 C). Lay cauliflower “steaks” on a parchment-lined baking sheet and drizzle with remaining 3 tbsp (45 ml) olive oil, flipping pieces over to coat both sides. Season with salt and pepper. Roast for 20 to 30 minutes, or until cauliflower is deep golden brown, cooked through and crispy on edges.
- Serve cauliflower with sun-dried tomato pesto and garnish with hazelnuts, Manchego and pea sprouts.
Drink Pairings
Flank Steak served with Roasted Pepper Pesto
Ingredients
Serves 4
28 oz (794 g) flank steak
2 garlic cloves, roughly chopped, divided
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) ground cumin
2 medium yellow peppers
¼ cup (60 ml) toasted pumpkin seeds, plus extra for garnish
1 lime, zest and juice
½ tsp (2.5 ml) kosher salt, plus extra to taste
¼ tsp (1 ml) pepper, plus extra to taste
1 small jalapeño pepper, seeded (optional), or to taste
1 small handful cilantro leaves, plus extra for garnish
1 small handful microgreens, for garnish (optional)
Instructions
- Marinate steak the night before. Combine 1 garlic clove, 2 tbsp (30 ml) olive oil, vinegar, oregano and cumin. Rub all over steak and let marinate in refrigerator, covered, overnight.
- Roast yellow peppers; this can be done over a medium to high gas flame on the stove or barbecue, or in an oven under the broiler. Roast, turning often, until skins are evenly charred and blackened all over, about 7 to 15 minutes, depending on heat source. Place peppers in a bowl and cover tightly with plastic wrap. Allow to cool completely.
- Peel peppers and remove seeds and stems. Rinse away any remaining charred skin under running water. Dry peppers well.
- In a small food processor or blender, combine peppers, remaining garlic clove and 2 tbsp (30 ml) olive oil, pumpkin seeds, lime zest and juice, ½ tsp (2.5 ml) kosher salt, ¼ tsp (1 ml) pepper, jalapeño and cilantro. Blend until smooth. Taste and adjust seasoning as needed. Set aside; this can be made up to 1 day in advance and stored in refrigerator.
- 1 hour before cooking, remove steak from refrigerator and let it come to room temperature.
- Preheat barbecue to medium-high. Season steak with salt and pepper. Grill for 4 to 7 minutes per side, until it reaches an internal temperature of 125 F (51 C) for rare to 135 F (57 C) for medium-rare. Let steak rest for 5 minutes, then slice it against the grain. Garnish with pumpkin seeds, cilantro and microgreens and serve with roasted pepper pesto.
Drink Pairings
Grilled Nectarine & Tomato Pizza
Ingredients
Serves 6
¾ cup (175 ml) warm water
1 tsp (5 ml) liquid honey
½ tbsp (7 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) all-purpose flour, plus extra as needed
¼ cup (60 ml) cornmeal
¾ tsp (4 ml) kosher salt, plus extra to taste
grapeseed oil, for greasing
3 medium tomatoes, each cored and cut into 8 wedges
3 medium nectarines, pitted and halved*
4 oz (125 g) fresh mozzarella, roughly torn
¼ cup (60 ml) fresh basil leaves, divided
freshly ground black pepper, to taste
Instructions
- In a large bowl, stir together water, honey and yeast. Set aside for 5 minutes to allow yeast to bloom. If mixture does not become frothy, like the head on a beer, yeast may be inactive; if so, repeat step with a new pack. With a wooden spoon, stir in olive oil, then stir in flour, cornmeal and salt. Turn dough out onto a well-floured surface and knead for about 2 minutes. Use as much extra flour as needed to create a smooth, firm and lightly sticky dough.
- Place dough in a clean, lightly oiled bowl and turn to coat in oil. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm spot to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again, another 30 minutes.
- Preheat grill to medium-high, on 1 side only. Lightly oil grill with grapeseed oil.
- Turn dough out onto a lightly floured surface. Cover with a towel and let rest for 20 minutes.
- Meanwhile, place tomatoes on a paper towel-lined plate and sprinkle lightly with salt. Let stand for 15 minutes. If needed, pat dry with additional paper towel and set aside on a clean plate.
- Brush nectarines lightly with grapeseed oil. Grill over hot side of grill until tender and grill-marked, about 1 to 2 minutes per side, turning once. Remove and set aside until cool enough to handle. Slice each half into 4 wedges.
- Dust work surface with flour and roll or stretch dough into a 14 x 10-in (35 x 25 cm) rectangle. Brush 1 side lightly with grapeseed oil. Place dough, oiled side down, onto grill directly over heat. Brush top lightly with more grapeseed oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of grill and top with tomatoes, nectarines, cheese and half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes.
- Remove pizza to a cutting board and garnish with remaining basil leaves and a sprinkle of black pepper. Let stand for a few minutes, then slice and serve warm.
- *Can substitute other stone fruit of choice if desired.
Drink Pairings
Lime & Parmesan Corn Ribs
Ingredients
Serves 6
2 tbsp (30 ml) grapeseed oil or avocado oil
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) garlic powder
¾ tsp (4 ml) smoked paprika
1 tsp (5 ml) finely grated lime zest
4 corn cobs, husks removed
3 tbsp (45 ml) finely grated Parmesan
2 tbsp (30 ml) roughly chopped fresh
cilantro leaves, for garnish
1 lime, cut into wedges, to serve
Instructions
- Preheat oven to 375 F (190 C). Line a large baking sheet with parchment paper and set aside.
- In a small bowl, whisk together oil, salt, garlic powder, smoked paprika and lime zest until well combined. Set spice mixture aside.
- With a sharp knife, carefully cut each corn cob into quarters lengthwise. The best way to do this is to stand the cob up vertically, with the wider end against the work surface. Cut lengthwise through the cob, then lay each half on its flat side and cut lengthwise once again. If this is too difficult, chop cobs in half so that you end up with 8 pieces per cob instead of 4; if cobs are shorter, they are easier and safer to cut.
- Lay corn on prepared baking sheet and brush each piece all over with spice mixture. Bake for 15 minutes, flip pieces over and return to oven until they start to curl slightly and begin to crisp, about 15 to 20 minutes more. While warm, transfer to serving plate and garnish with a sprinkle of Parmesan and cilantro. Serve with lime wedges.
Drink Pairings
Grilled Corn Tostadas
Ingredients
Serves 12
6 x 6-in (15 cm) corn tortillas
1 cup (250 ml) canola oil, for frying
⅓ cup (75 ml) raw hulled pumpkin seeds
2 tbsp (30 ml) granulated sugar
1 large pinch fine sea salt, plus extra to taste
½ tsp (2.5 ml) smoked Mexican chili powder, plus extra for garnish
2 large corn cobs, husks removed
3 tbsp (45 ml) best-quality mayonnaise
2 tbsp (30 ml) minced red onion
1 small garlic clove, finely grated
2 tbsp (30 ml) finely chopped cilantro leaves
2 tbsp (30 ml) freshly squeezed lime juice
pepper, to taste
⅓ cup (75 ml) crumbled feta cheese
lime wedges and salsa, to serve
Instructions
- Using a cookie cutter, cut two 3-in (8 cm) rounds from each tortilla and set aside. Keep trimmings for frying and snacking on, if desired. Line a baking sheet with paper towel. In a deep heavy-bottomed saucepan, heat oil to 370 F (188 C). Working in batches, fry tostadas until crisp and golden brown, turning, about 1 to 2 minutes. Transfer fried tostadas to lined baking sheet to drain.
- In a medium frying pan over medium heat, toast pumpkin seeds until fragrant and just beginning to pop, about 3 minutes, shaking pan frequently. Sprinkle in sugar and cook until it melts and caramelizes, coating pumpkin seeds, about 3 minutes. Remove from heat, add pinch of salt and chili powder, toss well and immediately transfer seeds to a plate. Set aside to cool, then break into small chunks.
- Preheat grill to medium. Grill corn, turning occasionally, for about 7 minutes or until cooked through and lightly charred. Let cool. Using a sharp knife, cut kernels off cob and transfer to a medium bowl. You should have about 1½ cups (375 ml). Mix in mayonnaise, onion, garlic, cilantro and lime juice and season to taste with salt and pepper.
- To serve, divide corn mixture between tostadas. Top with pumpkin seeds, feta and a sprinkle of chili powder. Transfer to a serving tray and serve with lime wedges and a bowl of salsa on the side.
Drink Pairings
Miso Butter Halibut served with Bok Choy and Peas
Ingredients
Serves 4
3 tbsp (45 ml) shiro (white) miso
¼ cup (60 ml) mirin
2 tbsp (30 ml) low sodium soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) unseasoned rice vinegar
2 tbsp (30 ml) finely grated fresh ginger, divided
4 x 6 oz (170 g) halibut fillets, about 1-in (2.5 cm) thick, skin removed
1 tbsp (15 ml) + ½ cup (125 ml) chilled unsalted butter, divided
1 medium shallot, minced
½ cup (125 ml) + 1 tbsp (15 ml) sake, divided
1 tsp (5 ml) lime juice
kosher salt, to taste
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 heads baby bok choy, halved (or quartered if large)
1 cup (250 ml) snap peas
1 green onion, trimmed and thinly sliced, for garnish
½ cup (125 ml) pea shoots, for garnish
¼ cup (60 ml) roughly chopped blanched almonds, for garnish
Instructions
- In a small saucepan, whisk together miso, mirin, soy sauce, sesame oil, rice vinegar and 1 tbsp (15 ml) ginger. Set saucepan over medium-low heat and bring just to a simmer, whisking constantly, about 4 minutes. Take care not to let mixture boil. Remove saucepan from heat, set aside and allow to cool to room temperature.
- Arrange halibut fillets, skinned side down, on a plate in a single layer. Brush all over with miso mixture and allow to marinate in refrigerator for 30 minutes.
- Meanwhile, make Sake Butter Sauce. Heat 1 tbsp (15 ml) butter in a small saucepan over medium heat. Add remaining 1 tbsp (15 ml) ginger and shallot and cook for 2 to 3 minutes, stirring frequently. Add ½ cup (125 ml) sake, bring to a boil, and allow to reduce by half, about 3 minutes. Whisking constantly, begin to add in remaining ½ cup (125 ml) butter, about 1 tbsp (15 ml) at a time, allowing butter to melt before adding more. Once thickened and creamy, remove from heat. Whisk in remaining 1 tbsp (15 ml) sake, lime juice and a pinch of salt. Taste and season with more salt as desired. Set saucepan aside at room temperature until ready to use.
- Preheat broiler with an oven rack positioned about 4- to 6-in (10 to 15 cm) away from heat source.
- Line a baking sheet with foil and place halibut, skinned side down, on sheet. Broil until exterior is caramelized and centre is slightly opaque, about 7 to 10 minutes.
- Meanwhile, in a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add bok choy and cook, turning once, until lightly browned and warm, about 30 seconds to 1 minute per side. Set bok choy on a plate, return frying pan to heat and add snap peas. Season with a pinch of salt and sauté until warmed through but maintain some crunch, about 2 minutes. Transfer peas to plate with bok choy.
- To serve, warm sake butter over medium heat, whisking constantly, until fluid. Ladle sake butter onto warm plates. Add bok choy, peas and halibut and top with green onion, pea shoots and almonds. Serve immediately.
Drink Pairings
Parsnip Pancakes served with Crab Salad and Salsa Verde
Ingredients
Serves 4 to 6
¼ cup (60 ml) basil leaves
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) flat leaf parsley leaves
1 green onion, trimmed and roughly chopped
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) + 1 tsp (5 ml) lemon juice, divided
salt and pepper, to taste
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) mayonnaise
½ tsp (2.5 ml) Dijon mustard
½ lb (227 g) cooked crab claw meat
1 stalk celery, finely diced
½ medium red pepper, diced
4 tsp (20 ml) finely chopped chives
¾ cup (175 ml) whole milk
2 large eggs
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) granulated sugar
¼ tsp (1 ml) each salt and pepper
1½ cups (375 ml) peeled and grated parsnips (about 3 medium parsnips)
1 tbsp (15 ml) grapeseed oil, plus extra as needed, for frying
1 cup (250 ml) baby greens
1 avocado, sliced
Instructions
- To make salsa verde, in a blender, combine basil, cilantro, parsley, green onion, olive oil and 1 tbsp (15 ml) lemon juice. Blend until a chunky sauce is formed. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
- To make crab salad, in a small bowl, whisk together sour cream, mayonnaise, mustard and remaining 1 tsp (5 ml) lemon juice. Season to taste with salt and pepper. Set dressing aside.
- In a medium bowl, lightly toss together crab, celery, red pepper and chives. Add dressing and gently toss together until crab is just coated in mixture. Season with salt and pepper to taste. Refrigerate until ready to serve, up to 4 hours.
- To make pancakes, in a medium bowl, whisk together milk and eggs. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar and ¼ tsp (1 ml) each salt and pepper. Stir in milk mixture and parsnips until just combined.
- In a large nonstick frying pan, warm 1 tbsp (15 ml) oil over medium heat. Measure ¼ cup (60 ml) of batter per pancake into pan, slightly spreading batter and gently flipping pancakes when edges are golden brown and bubbles form on surface, about 2 minutes. Cook until golden brown on underside and cooked through, about 2 minutes more. Repeat with remaining batter. Makes 11 to 12 pancakes.
- To serve, divide pancakes between serving plates. Top with greens, slices of avocado, crab salad and a drizzle of salsa verde and serve immediately.
Drink Pairings
Leek & Taleggio Crostata
Ingredients
Serves 6 to 8
Pastry:
1¼ cups (310 ml) flour
½ cup (125 ml) + 1 tbsp (15 ml) cold salted butter, cut into small cubes, divided
3 tbsp (45 ml) coarsely ground raw walnuts or hazelnuts
2 tbsp (30 ml) cold water, divided
Filling:
3 heaping cups (750 ml) thinly sliced leeks, white and light green parts only (about 4 medium leeks)
10 whole coriander seeds
10 whole peppercorns
½ tsp (2.5 ml) fennel seeds
⅓ cup (75 ml) dry white wine
2 tbsp (30 ml) water
2 tbsp (30 ml) olive oil
2 garlic cloves, finely chopped
1 pinch dried chili flakes
8 sprigs fresh thyme
2 tbsp (30 ml) butter, cubed
salt and pepper, to taste
3 large eggs
¼ cup (60 ml) tightly packed freshly grated Parmesan
3 tbsp (45 ml) finely chopped Italian parsley leaves
1 tbsp (15 ml) lemon zest
¼ lb (125 g) Taleggio cheese, rind removed, cut into 10 to 12 pieces, divided
Greens:
2 large handfuls peppery greens, such as watercress and arugula
2 tsp (10 ml) extra-virgin olive oil
1 tsp (5 ml) fresh lemon juice
salt and pepper, to taste
Instructions
- To make Pastry, in a medium bowl, combine flour and ½ cup (125 ml) butter cubes. Using a pastry cutter or your hands, work butter into flour until it is the size of small peas. Continue working dough until it is a sandy texture; add in nuts and mix lightly to combine. Using a fork, stir in 1 tbsp (15 ml) water. Slowly add remaining 1 tbsp (15 ml) water (or as needed), stirring until dough comes together and just forms a ball; you may need to add a little more or a little less water. Knead dough until it comes together and is cohesive, about 1 to 2 minutes. Form dough into a disc, cover and place in refrigerator for 30 minutes.
- To make Filling, preheat oven to 425 F (220 C). In a large ovenproof sauté pan or casserole with a tight-fitting lid, combine leeks, coriander seeds, peppercorns, fennel seeds, wine, water, olive oil, garlic and chili flakes. Scatter thyme and butter cubes over leeks, season generously with salt and pepper, cover pan and place in oven. Roast until leeks are very soft and sweet, about 40 minutes, stirring from time to time. Remove from oven and allow to cool for about 15 minutes. Remove and discard thyme sprigs. Leave oven on for baking crostata.
- In a medium bowl, whisk eggs and add Parmesan, parsley, lemon zest and salt and pepper to taste. Stir in ¾ of the Taleggio pieces. Gently mix in cooled leeks.
- Remove pastry dough from refrigerator and line a large baking sheet with parchment. On a lightly floured work surface, roll dough into an approximate 11-in (28 cm) round. Carefully transfer dough to lined baking sheet. Spoon leek mixture into centre of pastry, leaving a 2-in (5 cm) border all the way around. Gently fold pastry border back over filling, pleating as you go. Dot remaining pieces Taleggio over top. Melt remaining 1 tbsp (15 m) butter and allow to cool slightly. Brush edges of pastry with melted butter and refrigerate crostata for 30 minutes.
- Bake crostata for 20 minutes, then reduce heat to 375 F (190 C) and continue baking until edges are golden brown and filling is bubbling, another 15 to 20 minutes. Remove from oven and leave crostata to cool on baking sheet for 30 minutes to allow pastry to crisp.
- To finish, in a medium bowl, combine greens, olive oil, lemon juice and salt and pepper to taste. Mound greens in centre of crostata, slice and serve immediately.
Drink Pairings
Dungeness Crab Cakes served with Korean Cucumber Salad & Lemon Aioli
Ingredients
Serves 20
3 tbsp (45 ml) butter, divided
½ cup (125 ml) finely minced onion
2 tbsp (30 ml) finely minced shallot
2 tbsp (30 ml) finely sliced green onion
2 large eggs
¼ cup (60 ml) best quality mayonnaise (suggest Hellman’s)
1 tsp (5 ml) grainy Dijon mustard
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tbsp (30 ml) lemon juice
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) black pepper, plus extra to taste
2¼ cups (560 ml) fresh bread crumbs, divided
1 lb (454 g) fresh lump Dungeness crab meat (including some leg meat if possible)
2 tbsp (30 ml) light olive oil, divided
fresh lemon wedges, to serve
1 tsp (5 ml) rice wine vinegar
¼ tsp (1 ml) fish sauce
½ tsp (2.5 ml) dark brown sugar
1 small garlic clove, grated
2 tsp (10 ml) fresh lime juice
1 tsp (5 ml) light soy sauce
2 tsp (10 ml) canola oil
1¼ tsp (6 ml) gochugaru (Korean red chili pepper flakes), plus extra for garnish*
2 mini cucumbers, very thinly sliced
½ cup (125 ml) best quality mayonnaise (suggest Hellman’s)
1 tbsp (15 ml) finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, grated
salt and pepper, to taste
Instructions
- In a small sauté pan, melt 1 tbsp (15 ml) butter over medium-low heat. Add onion and shallot. Sauté until softened and lightly browned, about 5 minutes. Add green onion and sauté for 2 minutes more. Remove from heat and allow to cool.
- In a large bowl, mix together eggs, mayonnaise, mustard, parsley, lemon juice, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) pepper. Mix in 1 cup (250 ml) bread crumbs. Gently fold in sautéed onion, add crab meat and season with salt and pepper to taste.
- Line a baking sheet with parchment paper. Place remaining 1¼ cups (310 ml) bread crumbs in a medium bowl. Measure out 2 tbsp (30 ml) portions of crab mixture and form into patties, placing on lined baking sheet. One by one, roll each crab cake in bread crumbs, turning once to coat well. Reshape if necessary and place back on lined baking sheet. Cover and chill for at least 1 hour, and up to 4 hours, to firm up.
- Meanwhile, to make Korean Cucumber Salad, in a medium bowl, combine vinegar, fish sauce, brown sugar, garlic, salt, pepper, lime juice, soy sauce, oil and gochugaru, mixing well to dissolve sugar. Add cucumber and toss until well coated with sauce. Cover and refrigerate until ready to serve.
- To make Lemon Aioli, in a small bowl, combine mayonnaise, lemon zest and juice and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- In a large heavy-bottomed frying pan over medium-high heat, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil. When sizzling, add half the crab cakes. Cook until crusty and deep golden brown on one side, about 3 to 4 minutes, then flip cakes over and cook for another 3 to 4 minutes. Remove from pan onto a paper towel-lined tray and cover with foil to keep warm. Wipe down pan to remove any bread crumbs left behind, then add remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil and cook second batch of crab cakes.
- Place warm crab cakes onto a serving platter and top each with a cucumber slice, a small dollop of aioli and a sprinkle of gochugaru. Serve remaining cucumber salad and aioli on the side along with lemon wedges.