Now, although the "deconstructed crab cakes" sound incredible, it occurred to me that it is pretty much the ingredients of a crab cake NOT made into a crab cake. Even I can do that. (probably not)
This culinary "style" was clearly created by a hungover chef with not enough energy to actually make the dish but enough energy to pull the ingredients out of the fridge.
I do respect, however, still having enough wit in his most-likely-cloudy-from-the-hangover head to scheme us into believing we are experiencing a whole new level of food awareness. Tricky bastard.
To drive the point home, let's take a look at something a little more difficult to make than a crab cake. Beef Wellington.
A dish with beef tenderloin covered in a mushroom ragout, wrapped in a delicate puff pastry and baked to a flaky crisp.
Or, "deconstructed", you get this...
A Filet Mignon with some chips on top.
(This is an actual picture from Yelp of a restaurants version of a deconstructed Beef Wellington. Thank you, Yelp)
Don't get me wrong, I am all for a Filet Mignon and some chips. In fact, I think it looks more appetizing. But don't half ass my meal and try to pass it off as a sensory experience. Make me a damn Beef Wellington and for the love of all that is holy, stop coming in hungover.