Crab cakes with camelina crust, apple greens and sweet camelina virgin oil

Crab cake recipe

Number of servings

For 20 servings

Preparation

Preparation : 45 minutes

Cooking time : 3 minutes

Rest : 15 minutes

Ingredients

60 ml Homemade mayonnaise

1 egg

10 tbsp. plain breadcrumbs

1 tsp. Hot pepper (hot pepper)

360 g Crabmeat

2 tbsp. Salted sea herbs (salt)

½ cup All-purpose flour

½ cup Camelina seeds

¼ cup Canola oil

Ground pepper, to taste

• In a bowl, combine mayonnaise, egg, breadcrumbs, salted herbs and hot pepper. Let stand 15 minutes.
• Add crab and toss.
• Mix flour, camelina seeds and pepper and spread on a baking sheet.
• Make about 20 portions of the crab mixture, roll in the breadcrumbs and arrange on the baking sheet.
• Pour some of the canola oil into a non-stick pan and brown half the crab portions. Set aside on paper towels.

Apple greens

100 ml Camelina virgin oil

25 ml White wine vinegar

1 pinch Flower of salt and freshly ground pepper

1 Granny Smith apple, thinly sliced

Baby greens (arugula, mesclun or other)

Vinaigrette

• Combine virgin camelina oil, white wine vinegar, fleur de sel and pepper.

Assembly

• On a bed of apple greens, add the vinaigrette, arrange a nice piece of crab and serve with two warm cakes.