Blue Foods Bowl – St. Supéry Estate Vineyards & Winery

Ingredients

• 2 ½ tablespoons mayonnaise
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ cup celery, from one stalk, finely diced
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat (see note below)
• ½ cup panko
• Vegetable or canola oil, for cooking
• 2 cups cooked brown rice
• 2 cups whole kelp and/or kale, chopped
• Kelp puree (I used Blue Evolution’s puree)