THE Dish: Richard Blais crab cakes with brussels sprouts slaw

(CBS News) Richard Blais is the chef/owner of restaurants The Spence, Flip Burger Boutique and HD1 in Atlanta. He's also the winner of Bravo's "Top Chef: All Stars," and he hosts his own show, "Burger Lab," on YouTube's Tasted Channel.

His debut cookbook is "Try This at Home," which puts the Blais' spin on dishes inspired by all-American cooking. He joined "CBS This Morning: Saturday" with his own ultimate dish: Crab Cakes with Brussels Sprouts Slaw, as well as several other dishes to grace your summer table.

Special Section: Food and Wine

Green Gazpacho


  • 1 1/2 lbs green tomatoes, coarsely chopped
  • 1/2 cup coarsely chopped fresh cilantro leaves and stems
  • 1/2 red onion, coarsely chopped
  • 1 small jalapeno, chopped
  • 1/2 tspn ground coriander
  • 1/2 tspn ground cumin
  • Juice of 1/2 lime, or more to taste
  • 1 tsp kosher salt
  • freshly ground black pepper to taste
  • 1/2 tspn chicken or ham-flavored Sazon (*optional)
  • Tortilla chips, croutons, or chicharrones for garnish (*optional)


1. Put the tomatoes into a blender and puree. Add the cilantro, onion, jalapeno, coriander, cumin, lime juice, salt, pepper and Sazon (if using), and puree until smooth. Add water 2 or 3 tablespoons at a time until the desired consistency is reached. Taste and adjust the seasoning with salt, pepper and lime juice if necessary.

2. Serve the gazpacho in chilled bowls, garnished with tortilla chips/croutons/chicharrones, if using.

Charred Artichokes


  • 4 large globe artichokes, stems trimmed
  • 1 cup aioli or quality store-bought mayonnaise
  • 3 tbsp chopped fresh dill
  • 2 tbsp drained capers, chopped
  • 1 tspn finely grated lemon zest
  • 2 tspn fresh lemon juice
  • 1/2 tspn smoked sea salt
  • 1/4 tspn smoked paprika
  • Hot sauce, to taste
  • Freshly ground black pepper to taste


1. Set a steamer basket in a large pot with a lid, fill with 1 inch of water, and bring to a boil over medium-high heat. Set the artichokes stem end down in the basket, cover, and steam until a knife meets no resistance when it pierces the steam of an artichoke, 20-25 minutes. The artichokes can be served warm or slightly chilled.

2. Meanwhile, in a medium bowl, whisk the aioli, dill, capers, lemon zest and juice, sea salt, and paprika until well combined. Add the hot sauce and black pepper and stir.

3. To serve, arrange artichokes in four salad plates, and divide the aioli mixture among small bowls for dipping.

Red Beet, Cantaloupe and Avocado Salad


  • 6 small red beets, tops removed
  • 2 tbsp red wine vinegar1 tbsp Dijon mustard
  • 2 tsp champagne vinegar
  • 1 tsp fresh lime juice
  • 1 tsp honey
  • 1 tsp finely grated fresh ginger
  • 1 garlic clove, finely minced
  • 1/4 cup EVOO
  • Kosher salt and ground black pepper to taste
  • 1/4 large ripe cantaloupe, seeded and rind removed
  • 1 ripe avocado, halved and pitted
  • 1/2 cup fresh cilantro leaves (optional)
  • 1/4 cup fresh mint leaves, torn (optional)


1. Put the beets in a small saucepan, cover with water, and bring to a boil over medium high heat. Add 1 tbsp of red wine vinegar, cover, and cook until a knife inserted into the center meets no resistance, about 45 minutes. With a slotted spoon, transfer beets into a bowl.

2. When they are cool enough to handle, use a paper towel to rub the skin off the beets. Quarter the beets lengthwise, return to the bowl, and while warm, drizzle with the remaining 1 tbsp red wine vinegar.

3. Meanwhile, to make the dressing: In a small bowl, whisk the Dijon, champagne vinegar, lime juice, honey, ginger, and garlic together until combined. Whisking constantly, add the EVOO in a slow, steady stream, whisking until emulsified and thickened. Season with salt and pepper and whisk.

4. Cut the cantaloupe into pieces the size of the beets and add to the beets. Drizzle 1/4 of the dressing over and toss gently.

5. Divide the beets and cantaloupe evenly among four salad plates. Using a small melon baller, scoop avocado and scatter over the plates. Drizzle more dressing on each plate and season with salt and pepper. Sprinkle the cilantro leaves and mint, if using.

Spiced Corn


  • 1/4 cup Mexican crema or sour cream
  • 2 tbsp unsalted butter, softened
  • 1/4 cup finely chopped cilantro
  • 1 garlic clove, finely minced
  • 1 tsp togarashi or 1/4 tsp cayenne pepper plus 3/4 tsp chili powder
  • 4 ears sweet corn in the husk
  • Kosher salt and ground pepper to taste


1. In a small bowl, stir crema, butter, cilantro, garlic, and togorashi together. Pull back the husks from the corn and remove the silks. Using a pastry brush, coat each ear with the crema mixture and season lightly with salt and pepper. Close the husks and cook, turning frequently, until the corn is bright yellow and tender, about 10 minutes.

Crab Cakes with Brussels Sprouts Slaw


  • 1 lb fresh jumbo crab meat, picked over for shells and left in large chunks
  • 1/4 cup aioli
  • 1 tablespoon Dijon mustard
  • 2 tsp chopped fresh dill
  • 2 tsp chopped fresh flat-leaf parsley
  • 2 tsp chopped fresh chives
  • 1/2 tsp kosher salt
  • 1/2 cup all-purpose flour
  • 1/4 cup clarified butter, melted
  • 2 tbsp unsalted butter
  • 1 cup Brussels sprouts slaw (recipe below)

Method for Crab Cakes

1. Line a small plates with plastic wrap. Put the crabmeat in a medium bowl. In a small bowl, stir the aioli, mustard, dill, parsley, chives and salt together until combined. Add the mixture to the crab and, using a large spatula, fold gently to incorporate the dressing without breaking up the crab. Divide the mixture into four equal portions. Gently form each portion into a cake shape about 1 inch thick and transfer to the lined plate. Cover and refrigerate for at least 30 minutes and as long as overnight

2. To cook, pour the flour into a pie plate. Dip each cake lightly in the flour, heat the clarified butter in a medium nonstick skillet over medium heat. Add the cakes and cook until golden on bottom, 3-4 minutes. Very gently flip them with a small spatula and continue cooking for 2-3 minutes. Add the 2 tbsp butter to the pan and use a large spoon to baste the cakes with butter. Continue to cook until cakes are brown on the bottom. Drain on paper towels.

3. Place crab cakes on four small plates, top each with 1/4 cup Brussels sprouts slaw.

Brussels Sprouts Slaw


  • Kosher salt
  • 8 ounces Brussels sprouts, bottoms trimmed
  • 1 granny smith apple
  • 1/4 cup Miracle Whip salad dressing
  • 1 tsp liquid from a jar of bread and butter or sweet dill pickles
  • 1/2 tsp yellow mustard seeds, toasted
  • 1 tsp chopped fresh tarragon
  • 1 tsp chopped fresh cilantro
  • 1 tsp chopped fresh basil
  • Freshly ground black pepper


1. Bring a large saucepan of water to a boil and salt. Fill a medium bowl with ice water.

2. Drop Brussels into the boiling water and blanch until bright gren but still crisp, about 3 minutes. Using a slotted spoon, transfer the sprouts to the ice water and let stand until completely cool.

3. Drain the sprouts and remove the outer dark green leaves and reserve. Using a sharp knife, cut the sprouts lengthwise into thin ribbons. Put them in a medium bowl.

4. Core the apple, cut into think matchsticks and add to shredded sprouts. In small bowl, stir Miracle Whip, pickle juice, mustard seeds, tarragon, cilantro and basil together until combined. Add dressing to the shredded sprouts and apples, season with S&P, and toss well.

Sticky Pudding


  • 1 cup chopped pitted dates
  • 1 1/4 cups water
  • 1/4 cup brewed espresso
  • 1tbsp baking soda
  • 4 tbsp unsalted butter, softened, plus more for greasing pan
  • 3/4 cup packed dark brown sugar
  • 3 tbsp sorghum syrup or molasses
  • 3 large eggs, beaten
  • 1 cup all purpose flour
  • For the sauce:
  • 1 cup sugar
  • 1/4 cup Scotch whiskey
  • 1 1/2 cups heavy cream, warmed
  • 8 tbsp (1 stick) unsalted butter, diced


1. Pudding: put the dates, water and espresso in a small sauce pan and bring to a boil over medium high heat. Turn off heat, stir in baking soda, and let stand for 2 hours.

2. Preheat oven to 350 F. Grease a 6 cup nonstick jumbo muffin tin with butter. Set it in to a large deep baking dish

3. In the bowl of a standing mixer fitted with a paddle, cream the butter and brown sugar on medium speed until fluffy, about 5 minutes. Add sorghum syrup and mix well. Drain the soaked dates and add them to the butter mixture, mixing on low speed until incorporated. Add eggs and mix. Remove bowl and wth a large spatula, fold the flour into the date mixture until combined. Divide batter among muffin cups.

4. Pour enough hot water into the baking dish to come halfway up the sides of the muffin tin. Bake until the puddings are set and spring back when touched in the center, about 30 minutes. Remove from the oven and let stand until the water is cool, but the puddings remain warm.

5. Sauce: Put sugar and Scotch into a medium saucepan and stir to moisten the sugar. Set the pan over medium heat and cook, without stirring, until the caramel turns dark amber. Carefully pour in the cream and cook, whisking gently, until very smooth and any bits of caramel have dissolve. Remove from the heat and whisk in the butter a little at a time, whisking until melted and combined each time before adding more.

6. Run a knife around each pudding. Place a large cutting board or platter over the pan and invert the pan and board; lift off the pan. Arrange puddings on dessert plates. Serve warm, with sauce drizzled on top.