Make Feinstein’s 54 Below Crab Fritter
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1 Cup
Chopped Parsley
1 Cup
Chopped Chives
5 Pieces
Chopped Red Thai Chillis
5 Whole Lemon
Lemon Zest
1 Cup
Chopped Parsley
1 Cup
Chopped Chives
5 Pieces
Chopped Red Thai Chillis
5 Whole Lemon
Lemon Zest
1 Cup
Creme Fresh
1 Cup
Mayo
Half Cup
Panko Bread Crumbs
1 Cup
Pico De Gallo
Half cup
Chopped Cilantro
Mashed Avocado
1 lemon
Lemon Juice
3 Pounds
Peek Toe Crab
1 pound
Jumbo Lump Crab
To Taste
Pepper
5
Egg
Tablespoon
Blended Oil
Garnish
Mixed Baby Greens
Garnish
Tomato Vingerette
Mix crab, parsley, chives, lemon zest, chilis, egg, bread crumbs, mayo, creme fresh, salt, pepper
1
Make patties and get ready to sear
2
Sear both sides of patties in pan with cooking oil
3
Add to oven for 3 minutes
4
Remove and place on paper towel to dry
5
Make guacamole with pico de Gallo, cilantro, lemon juice, olive oil, salt, paper
6
Plate crab fritters with tomato vingerette, guacamole, lemon wedge, and baby greens
7