Bar Harbor Club’s Maine Crab and Lobster Cakes 

lb. fresh Maine crab meat
cup fresh picked Maine lobster meat small diced
2 tablespoons red onion, small diced
3 tablespoons red bell pepper, small diced
of a jalapeo pepper, seeded and small diced
1 tablespoon fresh chives, minced
1 tablespoon fine chopped cilantro
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice of 1 lime
1 large egg
cup mayonnaise
1 cup Panko crumbs
pinch of salt and pepper

For Breading the Crab &amp: Lobster Cakes
4 large eggs beaten
2 cups all purpose flour
4 cups Panko crumbs

Mix all crab &amp: lobster cake ingredients together and refrigerate for 30 minutes remove mix and form 4oz cakes. Bread the cake using a standard breading procedure (egg, flour, and Panko crumb) fry cakes in vegetable oil or saut in pan until lightly golden in color. Finish cakes in a 300 oven for ten minutes until middle of cakes are hot.

Heirloom Tomato and Avocado Salad
1 cups small diced heirloom tomato approx. 1 large tomato
1 cup small diced avocado approx. 1 avocado
2 tablespoons chardonnay vinegar
1 tablespoon fresh chopped chives
4 tablespoons extra virgin olive oil
salt &amp: pepper to taste

Mix all ingredients in bowl and chill in refrigerator for up to 30 minutes, spoon salad into ring mold and place crab cake on top of mix. Garnish top of cake with micro greens or petit lettuce.

4 garlic cloves minced to paste
2 large egg yolks
4 teaspoons lemon juice
1 teaspoon Dijon mustard
cup extra virgin olive oil
6 tablespoons vegetable oil
2 teaspoons Cajun seasoning

Combine oil and whisk eggs, mustard, lemon juice and spices slowly adding oil to make and emulsion if aioli starts to separate stop adding oil and continue to whisk until mix comes together. Add garlic paste at end and season with salt &amp: pepper.