The ginger syrup for the grapefruit intensifies the citrus flavor while adding a bright yet subtle heat that cuts through the richness of the cakes and avocado.

　　

Ingredients

Serve 4 to 6 as a main course; 12 as a first course

　　1 pink grapefruit

　　1/4 cup Ginger Syrup (page 244)

　　1 large egg yolk

　　4 1/2 teaspoons Colman’s dry mustard

　　1 1/2 teaspoons kosher salt

　　1 teaspoon finely ground celery seeds

　　3 tablespoons fresh lemon juice

　　3/4 teaspoon green Tabasco sauce

　　1/2 teaspoon red Tabasco sauce

　　1/2 teaspoon Worcestershire sauce

　　3/4 cup grapeseed or other neutral oil, plus more for frying

　　1 1/2 pounds picked peekytoe or lump crabmeat, picked over for bits of shell

　　4 slices good white bread, crusts removed and cut into 1/2-inch cubes (2 1/4 cups)

　　2 tablespoons Wondra flour

　　1 avocado, halved, pitted, peeled, and thinly sliced

　　

Step 1

Use a sharp knife to trim the top and bottom from the grapefruit, then cut off the peel and pith. Holding the grapefruit over a medium bowl, slice between the membranes to release the grapefruit segments into the bowl. Pour the ginger syrup over the grapefruit. Let stand while you prepare the crab cakes.

　　

Step 2

Whisk together the yolk, mustard, salt, celery seeds, lemon juice, both Tabasco sauces, and Worcestershire sauce in a large bowl. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Gently fold in the crab and bread.

　　

Step 3

Form the mixture into twelve 3-inch-round patties and dust with Wondra. Coat a large nonstick pan with oil and heat over medium heat until shimmering. Add 4 patties to the pan and cook until golden brown on both sides, about 6 minutes total, carefully turning once. Drain on paper towels. Repeat with the remaining patties, wiping out the pan and adding and heating more oil between batches.

　　

Step 4

Divide the avocado slices among serving plates. Spoon the grapefruit and its syrup all around and place the crab cakes on top.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.