Harbor Seafood crab tossed in crab claw sauce with nasturtium leaf, quail egg, and super lump crab.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Harbor Seafood and Front of the House.
Crab Claw Sauce
INGREDIENTS
- 1 can Crab claw
- 1 cup Mayo
- 2 tbsp. XO sauce
METHOD
- Place ingredients into food processor on high until blended thoroughly.
Lump Crab Meat
INGREDIENTS
- 1 can Harbor Seafoods lump crab meat
METHOD
- Toss with crab claw sauce.
- Fold into nasturtium leaf like a taco.
Super Lump Crab
INGREDIENTS
- 1 can Harbor Seafoods super lump crab
- 1 ea. Lemon, juiced
- 1 tbsp. Quality olive oil
- tt. Salt
METHOD
- Toss and plate.
- Garnish with torched raw or poached quail yolk and ash salt.
