Ryan Nelson is the Chef/Owner of Late Harvest Kitchen. Indianapolis Monthly named Late Harvest Kitchen Restaurant of the Year for 2012. Nelson opened his second restaurant, The North End – Barbecue and Moonshine in May of 2014.
Nelson was named to the 2006 Indianapolis Business Journal’s class of “40 under 40;” a listing of forty young professionals and community leaders that have left an indelible mark on the city before their fortieth birthday.
Alaska King Crab Cakes with Apple-Fennel-Radish Slaw & Meyer Lemon Dressing by Chef Ryan Nelson
Meyer Lemon Dressing: Combine first six ingredients in a small bowl. Slowly add in the olive oil, whisking constantly, creating an emulsion. Season with salt and pepper. Fold in the herbs, cover and refrigerate until use.
Apple-Fennel-Radish Slaw: In a small bowl, combine the apples, fennel, and radishes. Pour the lemon juice over the slaw; toss. Drizzle the olive oil over slaw. Season with salt and pepper.
Crab Cake Dressing: In a medium bowl using a wire whisk, whisk together the eggs into mayonnaise. Blend in the dry mustard, Old Bay, parsley and onion.
Crab Cakes: Heat oven to 350°F. In a large mixing bowl, pour the prepared crab cake dressing over the bread; mix well. . Gently fold the crab meat into the bread mixture. Form into 6 crab cakes. Place crab cakes on a spray-coated baking sheet. Blend old Bay seasoning and melted butter; brush onto cakes. Bake for 12 to 15 minutes, until firm and cooked.
To serve, divide and portion slaw among six plates. Top with a crab cake; drizzle with lemon