Chesapeake Bay Skate Wing

Total Time:
33 min
Prep:
20 min
Cook:
13 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 5 ounces skate wing, cleaned
  • Salt and freshly ground black pepper
  • 1/4 cup semolina
  • 1/4 cup fresh lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon Aioli, recipe follows
  • 1 scallion, finely chopped
  • Salt and freshly ground black pepper
  • 1 cup arugula
  • Toasted pecans, for garnish
  • Aioli:
  • 1 egg yolk*
  • 1 lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon crushed garlic
  • 1 chipotle pepper, seeded and chopped
  • Salt and freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.

In a small bowl, combine the crabmeat, aioli, and scallion. Season with salt and pepper, to taste.

Top the skate with the crabmeat mixture and bake for 5 minutes.

Arrange the arugula on a plate and top with the skate. Drizzle with the aioli and sprinkle with toasted pecans.

Aioli:

In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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