Crispy egg rolls and West Coast Dungeness crab cakes drizzled with chive creme fraiche and served with roasted mushrooms and tomatoes.
Chive Crème Fraîche
10 g 2 tsp fresh chives, chopped
100 ml ½ cup sour cream
30 ml 2 Tbsp buttermilk
salt & pepper to taste
Chop chives very finely. Mix together all ingredients in a bowl.
Store the mixture overnight in the fridge for best results.
Roasted Mushrooms & Grape Tomatoes
225 g 1 cup button mushrooms
225 g 1 cup grape tomatoes
15 ml 1 Tbsp canola oil
salt & pepper to taste
Preheat oven to 240°C / 475°F. Wash the mushrooms and place on a baking sheet. Drizzle some oil over the mushrooms, then season with salt and pepper.
Place in hot oven and roast until browned (approximately 10 minutes). Remove from the oven and immediately add the grape tomatoes.
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Toss the tomatoes with the hot mushrooms and check seasoning. Set aside until ready to serve.
Scrambled Egg Rolls
8 free-range eggs
125 g ½ cup cream cheese, soft
25 g 2 Tbsp fresh chives, chopped
sea salt & pepper to taste
Break eggs and scramble in a bowl. In a frying pan on medium heat, cook eggs slowly to a creamy consistency. Immediately add the cream cheese and chives, check seasoning and reserve.
Lay 8 egg roll wraps flat on a surface and spoon 45 g / 3 Tbsp of the scrambled eggs mixture into each egg roll wrap. Fold down each end and roll each wrap tightly.
Use a mixture of fl our and water to act as a glue to securely close the egg rolls.
Heat oil in a non-stick frying pan, and cook until each egg roll is crisp and brown.
Dungeness Crab Cakes
60 g ¼ cup sweet red peppers, diced
10 g 2 tsp fresh cilantro, chopped
320 g 1½ cups Dungeness crab meat
1 free-range egg
10 ml 2 tsp lemon juice
20 g 1½ Tbsp Dijon mustard
50 g ¼ cup panko bread crumbs
salt & pepper to taste
50 ml ¼ cup canola oil
60 g ¼ cup micro greens
chive sprigs for garnish
Wash the peppers and cilantro. Trim the peppers and dice very finely; chop the cilantro.
In a bowl, mix all ingredients together (except the oil and reserve about 20 g / 1½ Tbsp of the panko bread crumbs).
Divide the mixture into 4, form the crab cakes into flat, round shapes, and coat the crab cakes with the reserved panko bread crumbs.
In a pan, fry each crab cake in oil until browned. Remove and place on a paper towel to dry the excess oil.
Plating
Place two egg rolls attractively on a plate and serve with one crab cake. Add the roasted mushrooms and tomatoes, and your favourite breakfast potatoes. Finish with a dash of crème fraîche topped with chives.
Garnish with micro greens, or mixed baby greens if micro greens are not available.
Add sprigs of chives for a garnish and height (up to 8 sprigs—2 per person).
Serves 4
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