Crab Cake

Crab Cake

Prep Time: 4hrs     Cook Time: 12min     Ready In:  4hrs 12mins
Serving Size: 4


INGREDIENTS
Salad
4-5 Baby Cucumbers largely diced
2 Cups of Arugula
1 Tbs Salt
1 Tbs Sugar
1 Tbs Rice Vinegar

Tartar Sauce
1 Cup of Mayo
3 Shiso Leaves roughly chop
1/4 Cup of Gherkins roughly chop
3 Tbs Capers roughly chop
2 Tbs Tarragon roughly chop
1 Tbs Rice Vinegar
1/2 Tsp Dijon Mustard

Crab Cake
1 Cup of Crab Meat
1 Cup of Shrimp Head Peeled
2 Tbs Celery Finely Chop
1Tbs Tarragon Finely Chop
1 Tbs Chives Finely Chop
1 Lemon (Zest Finely Grated)
1/2 Cup of Mayo
2 Cup of Panko
2 Tbs Olive Oil

Salad: In a small bowl, combine salt and largely diced cucumber and let sit in the fridge for 4 hours.
Rinse salt off and toss cucumber with sugar and rice vinegar

Tartar: mix all the ingredients together

Crab Cake: combine all ingredients except for Panko and oil and let it sit in the fridge for 1hr

Pre-heat oven to 350 degrees. Shape crab cake into 4 equal size balls, coat with Panko bread crumbs.

Grease pan and bake crab cake for 13 minutes.

Fill a serving bowl with arugula, top with cucumber. Add the crab cake ontop and drizzel with tartar sauce.