Sea Cuisine
Crab Cakes With Grapefruit Salad & Champagne-Pomegranate Vinaigrette
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Ignite the flames of love and culinary passion with our exquisite Crab Cakes & Grapefruit Salad– a recipe designed for couples to craft an enchanting Valentine's Day experience at home. Picture this: decadent crab cakes, golden and crisp, served alongside a vibrant grapefruit salad, drizzled with a champagne vinaigrette that sparkles with flavor. As you and your loved one embark on this culinary journey together, the addition of pomegranates and delicate micro greens adds a touch of romance to every bite.
This isn't just a meal; it's a symphony of flavors designed for you both to savor, creating an atmosphere of elegance and shared connection. Imagine the clinking of glasses filled with your favorite bubbly, the laughter shared while crafting this culinary masterpiece. Our Crab Cake dish is a celebration of love, romance, and the joy of creating something special together.
Make this Valentine's Day a moment to remember, as you turn your kitchen into a love-filled haven with the Crab Cakes Romance. Because when culinary artistry meets the magic of togetherness, the result is an unforgettable experience that will leave you both with hearts full and taste buds delighted. Cheers to love, laughter, and the pleasure of crafting a romantic feast together.
Serves: 2
Serves: 2Prep time: 7 mins
Prep time: 7 minsCook time: 16-18 mins
Cook time: 16-18 mins.jpg)
Ingredients
Preparation
- 2 ea Sea Cuisine Crab Cakes
For the Grapefruit Salad and Champagne Vinaigrette
- 2 tbsp Honey
- 2 tbsp Champagne Vinegar
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Dijon Mustard
- 1 ea Grapefruit, zested first, supremes removed, then juiced
- 2 ea Lemon, 1 zest & juice, 1 wedges
For the Garnish
- 1/4 cup Pomegranate Seeds, garnish
- 1/2 cup Micro Greens, garnish
Tips from the chef: To keep crab cakes from sliding around and ruining your plate presentation, sprinkle fresh chopped parsley on the plate for traction. To prepare the grapefruit first zest the outer skin with a microplane or similar. Next, clean the grapefruit and remove the supreme segments. Then juice the remnants of the grapefruit. Reserve the zest and juice for the vinaigrette and the supremes for the salad. A Supreme is the culinary term for the most tender parts of citrus that are cut from the fruit, between the relatively tough membranes. This requires removing the rind and peel off the fruit, exposing the triangular, tender wedges where you then proceed to cut the wedges out from between the membranes, over a bowl. Or, you can find already cut product at your grocery store, in their produce department refrigerator case. This is a huge time savor!
- Cook Crab Cakes per package instructions.
- For the Champagne Vinaigrette: Whisk together the zest and juice from the grapefruit along with the champagne vinegar, honey, lemon zest and juice, and the Dijon mustard. While whisking, slowly drizzle in the olive oil.
- To Plate: Place one crab cake in the center of two appetizer plates. Drizzle liberally with the vinaigrette before adding the grapefruit supremes, pomegranate seeds and garnishing with the micro greens.
