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In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Douglas O'Donnell from Pilot House prepares crab cakes and yellowtail.

Chesapeake Bay Crab Cake with Roasted Red Bell Pepper Remoulade

1lb lump crab meat
1 each large egg whipped
7oz crushed saltine crackers
7oz crab cake base

Base Ingredients:

1 cup mayo
Juice of 1 lemon
1 tablespoon old bay seasoning
1 tablespoon dry mustard
2oz honey
2 dashes tabasco sauce
1 dash worcestershire sauce
1 each whole egg

Roasted Red Bell Pepper Remoulade

2oz small dice celery
2oz small dice onion
2oz diced copote capers+juice
2oz chopped fresh parsley
1oz ketchup
4oz mayo
4oz sour cream
4 each roasted red bell peppers pureed

Combine all from celery thru peppers in bowl and mix.

Crab Cakes
Whip eggs, fold in crab meat, fold in base, fold in saltines, makes 6 crab cakes.

Pan sear until browned, flip and finish in 400 degree oven for 5 minutes until crab cakes are sweating. Serve with spring mix, lemon and tabasco plus remoulade sauce.

Yellowtail Matacumbe

6 each 5-7oz cleaned yellowtail fillets

Matacumbe Mix
6 each 5x6 tomatoes concassed
1 cup copote capers
6 each basil leaves chiffonade
1 bunch chopped fresh parsley
1 medium red onion small diced
2 oz red wine vinegar
4 oz olive oil
Juice of 2 limes
Salt + pepper to taste

Lay cleaned fish belly side down on lightly oiled sheet. Top each fillet with a handful of relish. Cover with foil. Bake in pre heated oven for 15 minutes at 400 degrees.