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Marilyn's Best Recipes
St. Barts Crab Cakes


Ingredients
80 grams (2.8 ounces) of crabmeat
2 avocados
2 grapefruit
50 grams (1.76 ounces) of mayonnaise seasoned with anchovies
10 grams (0.35 ounces) of Tabasco sauce
2 limes
A few fresh coriander (cilantro) leaves
Cardifolle leaves (if not available, any pretty green leaf for garnish)

Method
1. Combine the anchovy mayonnaise with the crabmeat.
2. Separate the grapefruit sections.
3. Peel the avocados and dice them. Combine with lime juice, chopped coriander leaves, salt and pepper.
4. On a round service plate, fill a 6-centimeter circle-form with a layer of crabmeat, some avocado and another layer of crabmeat.
5. Alternate five grapefruit segments with five cardifolle leaves around the crab cake.
6. Garnish with fresh herbs or alfalfa. Serve well chilled.

Serves four.






















Food: Caribbean Crab Cake with Avocados and Grapefruit
Wine: Chassagne Montrachet
The French island of St. Barts is known as much for its sophisticated shopping and beaches as it is for its gourmet cuisine. Nestled in between Hermès and Versace boutiques visitors will find patisseries, wine shops and specialty cheese stores with nearly all the food flown in from France. The island, which has only a few thousand full-time residents, boasts 80 restaurants, which is not a bad ratio.

The Guanahani hotel is the largest hotel on the island and features two gourmet restaurants, the pool-side Indigo and the more formal Bartolomeo. The executive chef, French-born Philippe Masseglia, first came to the Guanahani in 1989, when he was just 27. He moved on after two years and worked at the famed, l'Orangerie restaurant in Los Angeles, Restaurant des Frères Roux in London and the Hotel Kia Ora in Tahiti. Masseglia returned to the Guanahani in the mid-'90s, where he has been showcasing his Provençal cuisine, with the majority of the ingredients flown in from France.

Here, he shares his recipe for a Caribbean crab cake with avocados and grapefruit. Try to have it beachside for an authentic St. Barts experience. --Christina Valhouli