Crab Cakes with Gingered Grapefruit and Avocado

Preparation

1. Step 1

   Use a sharp knife to trim the top and bottom from the grapefruit, then cut off the peel and pith. Holding the grapefruit over a medium bowl, slice between the membranes to release the grapefruit segments into the bowl. Pour the ginger syrup over the grapefruit. Let stand while you prepare the crab cakes.

   Step 2

   Whisk together the yolk, mustard, salt, celery seeds, lemon juice, both Tabasco sauces, and Worcestershire sauce in a large bowl. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Gently fold in the crab and bread.

   Step 3

   Form the mixture into twelve 3-inch-round patties and dust with Wondra. Coat a large nonstick pan with oil and heat over medium heat until shimmering. Add 4 patties to the pan and cook until golden brown on both sides, about 6 minutes total, carefully turning once. Drain on paper towels. Repeat with the remaining patties, wiping out the pan and adding and heating more oil between batches.

   Step 4

   Divide the avocado slices among serving plates. Spoon the grapefruit and its syrup all around and place the crab cakes on top.