The Dungeness Crab Cake with Dungeness crab and fermented ramp tartar sauce, on a Euro-Bake Whole Wheat Brioche Bun.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Euro-Bake.
Euro-Bake Whole Wheat Brioche Bun
METHOD
- Bake in the oven until crisp.
Fermented Ramp Tartar Sauce
INGREDIENTS
- 1 cup Mayo
- 1 ea Lemon, juiced
- Fresh or fermented ramps
METHOD
- Chop fresh or fermented ramps.
- Mix with mayo, lemon juice, and season to taste.
Crab Cake
INGREDIENTS
- 2 ea. Dungeness crab, steamed
- 2 tbsp. Mayo, (add a little more as you go to adjust)
- 1/2 cup. Bread crumbs, (add a little more as you go to adjust)strips of bacon, cooked until crispy and chopped
- 1/2 tbsp. Whole grain mustard
- 1 tbsp. Old Bay
- 1/2 tbsp. Herb de provance
- 1-2 ea. Eggs, (to bind)
METHOD
- Form patties and sear.
