Recipe courtesy of Patrick Finn
California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 683
- Total Fat
- 59
- Saturated Fat
- 8
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 12
- Cholesterol
- 84
- Sodium
- 576
Ingredients
2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
JAPANESE PICKLED CUCUMBER SALAD:
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
DIJON-TARRAGON VINAIGRETTE:
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste
Directions
- Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
JAPANESE PICKLED CUCUMBER SALAD:
- Combine all ingredients except flower confetti and refrigerate.
DIJON-TARRAGON VINAIGRETTE:
- Whisk together all ingredients and refrigerate.
- Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.