Lump Crab Cake With Romesco & Frisée Salad | Wild Fork
Sear lump crab cakes and serve with smoky romesco and a delicate frisée salad for a refined, restaurant-quality seafood plate.
Ingredients
- LUMP CRAB CAKES QTY 1 PACKAGE
- WFF BLACK PEPPERCORN QTY TO TASTE
- WF TRUFFLE SALT QTY TO TASTE
- DOROT GARLIC QTY 1 CUBES
- WFF COARSE SEA SALT QTY TO TASTE
- PAPRIKA QTY 1 TSP
- WF ALEPPO PEPPER QTY 1/2 TSP
- 1 head Baby Frisee Lettuce or other of choice
- ½ small red onion, quartered and thinly sliced
- ¼ cup white wine vinegar
- ½ cup olive oil
- 2 Tbs. Dijon mustard
- 1 Tbs. chives, chopped
- 8 oz. Canned Roasted Red Peppers
- ¼ cup peeled Raw Almonds
- 2 Tbs. Sun dried tomatoes
- 1 Tbs. White wine vinegar
- 3 fl. oz Olive Oil
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