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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.



Crab Claw Sauce

INGREDIENTS

  • 1 can Crab claw
  • 1 cup Mayo
  • 2 tbsp. XO sauce

METHOD

  1. Place ingredients into food processor on high until blended thoroughly.

Lump Crab Meat

INGREDIENTS

  • 1 can Harbor Seafoods lump crab meat

METHOD

  1. Toss with crab claw sauce.
  2. 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

  1. Toss and plate.
  2. Garnish with torched raw or poached quail yolk and ash salt.


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