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 one_half Table Spoon(s) Dill, chopped
3
• 1 ½ one_half 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 one_half 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!