Jumbo Lump Crabcake with Poached Egg, Asparagus, Tarragon Potato Salad - Recipe - CookingDistrict.com
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Jumbo Lump Crabcake with Poached Egg, Asparagus, Tarragon Potato Salad

Our signature jumbo lump crabcake (5 oz) is served atop asparagus that has been tossed in lemon citronette and tarragon potato salad (yukon potatoes, celery, grape tomatoes, capers, pickled onions, whole grain mustard aioli, tarragon) topped with a poached egg. Presentation may vary by location.
Step 1
5 lb potatoes, yukon gold • peeled large dice
1 cup celery • small diced
1 cup pickled onion • small diced
1 cup red onion, raw • small diced
1 cup grape tomatoes • sliced in half
1/2 cup scallions • chopped
3 cups whole grain mustard aioli
4 tbsp tarragon • chopped
 capers • rinsed and drained
 salt • to taste
 pepper • to taste
For the Potato Salad:

1. Gently cook the potatoes through in salted water

2. Meanwhile, prepare all of the remaining ingredients according to prep instructions

3. Remove the potatoes from the water and allow them to cool

4. Mix all ingredients gently and thoroughly

5. Adjust seasoning
Step 2
1 case asparagus, standard • trimmed and peeled
 boiling salted water • plenty
 ice bath
For the asparagus:

1. Trim the tough ends off of the asparagus and peel up to the tips (leave the tips in tact)

2. In salted boiling water, cook the asparagus for about 1 1/2-2 minutes or until slightly tender

3. Remove quickly from the water and plunge into an ice bath

4. Allow to chill completely and drain well
Step 3
5 oz jumbo lump crabcake • recipe 401
1 each poached egg • chilled
1/2 cup tarragon potato salad • recipe from step 1
7 each asparagus spears • recipe in step 2
2 tbsp lemon citronette
1 tbsp red pepper • julienne
1 pinch bulls blood micro herb • any micros will work
sea salt and cracked pepper to taste
To assemble the salad:

1. Bake the crabcake in a 450F oven

2. To achieve even browning, finish under the salamander (if necessary)

3. Toss the asparagus in the citronette with salt and pepper and place on a plate laid out in an alternating pattern as shown

4. Place the potato salad next to the asparagus using a 6" ring mold

5. Top the asparagus with the crabcake and the potato salad with the poached egg

6. Drizzle a bit of lemon citronette around the plate

7. Garnish randomly with bull's blood, red pepper julienne, and sea salt/cracked pepper
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