Jumbo Lump Crab Cake Salad

Chef Scott Hoffner from J Macklin's Grill shows you how to make a delicious crab cake salad.

Jumbo Lump Crab Cake Salad

1 Crab Cake
2 oz. Bibb Lettuce (cleaned and chopped)
¼ Avocado (sliced)
1 oz. Grape Tomatoes (halved)
1 oz. Tangerines (4 segments)
1 oz. Champagne Vinaigrette

Crab Cake

1 lb. canned premium crab
1 lb. Jumbo Lump
1 C. Mayo
1 Egg
½ Yellow Onion (finely diced)
1 tsp. Old Bay Seasoning
1 tsp. Dijon Mustard
1 tsp. Worcestershire
¼ C. Panko
1 T. Clarified Butter

Mix Mayo, Egg, Onion, Old Bay, Dijon Mustard, and Worcestershire. Add Special Crab and fold. Add Jumbo Lump and fold. Add Panko and fold. Let rest. Portion into 4 oz. cakes.

Place Tablespoon of Clarified Butter in a hot Sautee pan. When Clarified butter is hot, gently place crab cake in pan and pan sear for two minutes until cake is golden and crispy. Then flip the crab cake away from your body. Sear other side of crab cake for another two minutes. Finish in oven at 350 degrees for 3-5 minutes or until center of crab cake is warm.

Champagne Vinaigrette

1 C. Champagne Vinegar
2 C. Olive Oil
¼ C. Creole Mustard
1 tsp. Garlic
¼ C. Honey
Salt to taste
White Pepper to taste

Combine ingredients in a blender and blend until fully incorporated.

LINK: www.jmacklinsgrill.com