Broiled Jumbo Lump Crabcake Recipe
Fried shiitake mushrooms, sno pea shoot-ponzu, lemon emulsion, organic cress
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Ingredients
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Crabcake
Fried Shiitake Mushrooms
Sno Pea Shoot-Ponzu
Lemon Emulsion
Garnish
Method
Crabcake Preparation
- 1
Mix Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, eggs, salt, and black pepper. Gently mix until all ingredients are just combined, being careful not to break up the crab meat.
- 2
Form Cakes
Using your hands, form the mixture into patties about 2 inches in diameter and 1 inch thick. Place the formed crabcakes on a baking sheet lined with parchment paper.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the crabcakes hold their shape.
Fried Shiitake Mushrooms Preparation
- 4
Prepare Breading
In a shallow dish, mix together the all-purpose flour, cornstarch, salt, and black pepper.
- 5
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot.
- 6
Sno Pea Shoot-Ponzu Preparation
- 7
Combine Ingredients
In a small bowl, combine the sno pea shoots with the ponzu sauce. Toss gently to coat the shoots evenly.
Lemon Emulsion Preparation
- 8
Assembly and Serving
- 9
Broil Crabcakes
Preheat your broiler. Place the chilled crabcakes under the broiler on a baking sheet and broil for about 5-7 minutes, or until they are golden brown on top.
- 10
- 11
