Samoan Crab Biegnet Recipe
MA’O Farms Frisée, Sprouted Lentils, Sudachi Remoulade
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Ingredients
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Crab Biegnet
Sudachi Remoulade
Salad
Method
Preparing the Crab Biegnet
- 1
Mix the Biegnet Batter
In a mixing bowl, combine the flour, baking powder, salt, and black pepper. In a separate bowl, whisk together the egg and milk. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the fresh crab meat.
- 2
Fry the Biegnet
Heat the cooking oil in a deep pan over medium heat. Once hot, drop spoonfuls of the crab batter into the oil and fry until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
Making the Sudachi Remoulade
- 3
Combine the Ingredients
In a bowl, mix together mayonnaise, sudachi juice, Dijon mustard, chopped capers, chopped parsley, salt, and black pepper until smooth and well combined.
Preparing the Salad
- 4
Toss the Salad
In a large bowl, combine the frisée, sprouted lentils, olive oil, lemon juice, salt, and black pepper. Toss to combine, ensuring the salad is evenly dressed.
