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Crab Cake Fritter with Soft Shell Crab

Date Added: May 23, 2010 Fusion Salads
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Prep Time

15 mins

Cook Time

8 mins

Ready In

23 mins

Serving

2

*to adjust serving size click on "serving box".

Description

This is a Jumbo Lump Crab Cake with pureed potato served with a Soft Shell Crab accompanied by a light White Bean Salad. This is a Phenomenal dish.


Ingredients

  • 1  Cup(s) Jumbo Lump Crab Meat
  • 1
  • 1  Table Spoon(s) Chives, chopped
  • 2
  • ½  Table Spoon(s) Dill, chopped
  • 3
  • 1 ½  Table Spoon(s) Lemon Zest Oil
  • 4
  • 1/2  Cup(s) Potato Puree Mix
  • 5
  •  To Taste Salt and Pepper
  • 6
  • 1  Table Spoon(s) Celery Leaves, chopped
  • 7
  • 1/2  Cup(s) Flour
  • 8
  • 2  Each Eggs, beaten
  • 9
  • 1/2  Cup(s) Panko Bread Crumbs
  • 10
  •  As Needed Oil (for frying)
  • 11
  • 2  Each Soft Shell Crabs
  • 12
  •  To Taste Salt & Pepper
  • 13
  • ½  Table Spoon(s) Cucumber, seedless, chopped
  • 14

Directions

    1. Mix crab meat with potato puree, herbs, salt, pepper, 1 tsp lemon zest oil and celery leaves
    2. Mix up carefully not to break up the crab meat
    3. Form into a cake
    4. Dredge each cake in flour, egg then the bread crumbs
    5. Add oil to a saute pan on medium heat
    6. Pan fry the cake on both sides until golden brown
    7. Finish in the oven until hot all the way through
    8. Heat oil to 350 degrees
    9. Season each soft shell crab with salt and pepper
    10. Dredge each crab in egg then flour
    11. fry in oil until crispy and brown
    12. Place cake and soft shell crab on a paper towel to drain off excess oil
    13. Cut soft shell crab in half
    14. Dress the cucumbers with lemon zest oil
    15. Season with salt and pepper, taste and adjust seasoning if necessary
    16. Spread the lemon pepper mayo on the bottom of the plate
    17. Place a mound of bean salad in the center of the plate
    18. Place crab cake on top and cut soft shell
    19. Top with cucumber salad and micro greens
    20. Enjoy!

    Lemon Zest Oil

    Ingredients

  • 1 Table Spoon(s) Lemon Zest
  • 3 Table Spoon(s) Olive Oil
  • Directions

    1. Mix lemon zest and olive oil together

    Bean Salad

    Ingredients

  • 3/4 Cup(s) White Beans, cooked
  • 1/4 Cup(s) Roasted Yellow Peppers
  • 1 Table Spoon(s) Olive Oil
  • 2 Table Spoon(s) Micro Greens
  • ½ Table Spoon(s) Fresh Dill, chopped
  • 1 Table Spoon(s) Fresh Lemon Juice
  • 1 Table Spoon(s) Lemon Zest Oil
  • To Taste Salt & Pepper
  • Directions

    1. In a bowl, mix together beans, roasted peppers, micro greens, dill, lemon juice, lemon zest and oil
    2. Season with salt and pepper
    3. Taste and adjust seasoning if necessary

    Lemon Pepper Mayonnaise

    Ingredients

  • 4 Table Spoon(s) Mayonnaise
  • ½ Tea Spoon(s) Black Pepper
  • 1 Tea Spoon(s) Fresh Lemon Juice
  • Directions

    1. Mix the mayonnaise with black pepper and lemon juice

COMMENTS

chefschneider

Apr 14, 2012

Great Work

This is the best dish I have had Ivan is a genius with his recipes. It is a must Try

Inappropriate

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