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5. Spread the panko on a large platter or baking sheet and season with salt and pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about ½ inch thick. Dredge the cakes on both sides in the panko and place on a platter.

6. Heat the remaining ¼ cup canola oil in a large nonstick sauté pan over high heat until the oil begins to ripple. Sauté the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.

7. Drizzle a little of the basil vinaigrette onto 8 small plates. Top the vinaigrette with a crab cake and top with some of the slaw. Drizzle with more of the vinaigrette and garnish with basil sprigs.

BASIL VINAIGRETTE

Makes about ¾ cup

1 cup tightly packed chopped fresh basil leaves

¼ cup mayonnaise

3 tablespoons white wine vinegar

2 teaspoons honey

Kosher salt

Combine the basil, mayonnaise, vinegar, and ¼ cup water in a blender and blend until smooth. The vinaigrette should be slightly pourable; if too thick to pour, add a little more water. Add the honey, season with salt to taste, and blend for a few more seconds. The vinaigrette can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator.

Mussels and Fries Americain

MUSSELS AND FRIES AMERICAIN

GREEN CHILE BROTH

One of the most popular seafood dishes in France must be steamed mussels with fries. You will find moules frites in every kind of restaurant, from beachside cafés to, yes, Parisian brasseries. The seasonings do of course vary, but the most traditional preparation (moules marinière) steams the mussels in a broth of white wine, herbs, and some form of onions and/or garlic. The same ingredients serve as the jumping-off point for the fragrant green chile broth in this dish. Mild in terms of heat but heady with peppery flavor, a puree of roasted poblano chiles bestows the flavorful broth with a south-of-the-border twist that’s further enhanced and enriched by creamy coconut milk. Serving these mussels with good crusty bread—as well as the fries—is a must. Once you’ve finished the succulent mussels and crisp, salty fries, you’ll want that bread to sop up every last delicious drop of mouthwatering broth from your bowl.

Serves 4

2 tablespoons olive oil

1 medium Spanish onion, coarsely chopped

4 cloves garlic, coarsely chopped

2 poblano chiles, roasted, peeled, seeded, and pureed

2 cups bottled clam juice

1 cup canned unsweetened coconut milk

1 cup fresh spinach leaves

1 to 2 tablespoons honey

Kosher salt and freshly ground black pepper

1 cup dry white wine

2 pounds cultivated black mussels, scrubbed and debearded

¼ cup chopped fresh flat-leaf parsley

Fries Americain (optional)

1. Heat the oil in a Dutch oven or medium pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the poblano puree and clam juice and simmer, stirring occasionally, until reduced by half, about 10 minutes. Add the coconut milk and simmer until reduced by half, about 5 minutes.

2. Transfer the mixture to a blender, add the spinach and honey, season with salt and pepper, and blend the green chile broth until smooth.

3. Rinse out the pot and return to the stove over high heat. Add the wine, bring to a boil, and reduce by half, 3 minutes. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot, and cook until the mussels open, 4 to 5 minutes. Discard any that do not open.

4. Add the parsley and season with salt and pepper. Spoon the mussels and broth into bowls and serve with the fries on the side if desired.

Goat Cheese and Onion Tart

GOAT CHEESE AND ONION TART

HERB SALAD

This classic French bistro dish is a delicious way to start a meal. Just as good at room temperature as it is hot, it’s a versatile appetizer that can be made ahead of time and even served as cocktail party fare. Thin rings of onion, caramelized until sweet and golden