For the crab cakes:

1/2 medium yellow onion, diced

1 oz. butter

1 lb. jumbo lump crabmeat, picked

2 green onions, chopped

1/4 cup Béchamel sauce (recipe follows)

2 ozs. Parmesan, ground

1/3 cup plus 1/2 cup seasoned panko bread crumbs (recipe follows)

Salt and pepper to taste

Oil for frying

1. In a large sauce pan, sauté yellow onions in butter until tender. Transfer into a bowl and add crab, green onions, béchamel, Parmesan, and 1/3 cup seasoned panko. Mix well and form into desired sized balls and patty out. Roll into the remaining panko.

2. In a large skillet, heat oil over medium-high heat and cook crab cakes until browned on both sides, about 5 minutes per side. Drain on paper towel and serve immediately.

To plate: Place the Soybean Succotash on a plate (recipe at right) and add the crab cakes. Place a dollop of Spicy Aïoli (recipe follows) on each crab cake and serve.

For the béchamel:

1/4 lb. butter, cubed

1/4 lb. all-purpose flour

4 cups milk

Salt and pepper to taste

1. In a large, cast-iron skillet, make a blonde roux by melting butter over a medium-low heat and gradually adding flour, stirring until well incorporated and light golden in color. Cool to room temperature.

2. In a microwave-safe container, heat milk and slow whisk into the roux Add salt and pepper to taste. Let simmer over low heat for 5 minutes. Strain through a fine sieve and cool down.

For the seasoned panko:

1/2 tsp. celery salt

1/4 tsp. cayenne

1 tbl. dry mustard

1/2 tsp. garlic powder

1/3 cup panko bread crumbs

In a small bowl, mix all ingredients together.

For the Spicy Aïoli:

1 tbl. garlic, chopped

1 egg yolk

1 whole egg

1-1/2 cups grapeseed oil

1 lemon, juiced

1 tbl. Sambal chili paste (available at most grocery stores)

Salt and pepper to taste

1. Place the garlic and eggs in a food processor and turn on to mix. While the machine is on, slowly drizzle in the oil to emulsify.

2. Once the oil is blended into the egg, slowly add lemon juice and the Sambal paste. Season with salt and pepper.