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| Citrus Crabcake |
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| Ingredients: |
2 pounds jumbo lump crab
juice of 1 lime
4 green onion sliced
1 roasted red pepper diced
2 seedless roasted jalapenos diced
1 tsp chili powder
½ bunch cilantro chopped
1avocado
approx. 1 cup coarse chopped roasted pumpkin seeds
approx. 1 cup mayo
approx. ½ cup Japanese breadcrumbs (Panko)
salt and pepper
red chili oil
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| Method: |
Fold all ingredients together being careful not to break up the crab.
Mold mixture into 4 4” ring molds (I use a donut cutter with the center whole cutter removed) and sauté over medium high heat with whole butter.
Approx. 3 minutes per side.
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| Presentation: |
Serve with citrus cilantro hollandaise.
Line top of crab cake with avocado
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| To Plate: |
| Garnish with micro cilantro salad. And red chili oil |
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