Ming says: If there's one thing I've learned in my years as a chef it's that you can't go wrong with crab dishes. No matter how you serve it, crab always gets people excited. My crab cakes are perennial big sellers and that's probably because they're all about the crab meat, not bread crumbs. And you'll want to add them to your repertoire because the basic mixture can be turned into all sorts of other dishes.

Makes 3 1/2 to 4 cups

• 4 egg yolks, pasteurized
• 2 tablespoons minced shallots
• 1 tablespoon Dijon mustard
• 4 Kaffir lime leaves, rolled and cut into super fine ribbons and then minced
• 1 1/2 cups grapeseed oil
• 1 pound picked Maine crabmeat
• 3 tablespoons minced chervil
• Kosher salt and freshly ground black pepper

In a food processor, add the yolks, shallots and Kaffir lime leaves and blend until smooth. Drizzle in the oil very slowly at first until an emulsification is formed, then faster towards the end so it does not heat up and potentially break. Season with kosher salt and freshly ground black pepper to taste. Add lime juice and pulse once to mix. Transfer to a chilled bowl and fold in the crab and chervil. Season with kosher salt and freshly ground black pepper and check again for flavor. Store, refrigerated, in an airtight jar.

>>Use this Master Recipe in Skillet Chilaquiles by guest Chefs Mary Sue Milliken and Susan Feniger.

>>This recipe appears in Episode #303.

>> For additional recipes and more, visit www.ming.com