Lettuce Wraps
Using Mills Family Farms Wholeaves® Red Leaf
by Chef Cal Stamenov
Serves 4
Ingredients:
8 green leaf crowns
1 watermelon radish - shaved
1 daikon radish – shaved
1 Japanese cucumber – shaved
1 fennel bulb – shaved
32 mint leaves
1 bunch chives
toothpicks
8 soft shell crab
2 cups panko bread crumbs
1⁄2 cup flour
1 egg
Red Pepper Remoulade
1⁄2 cup mayonnaise
1 red pepper – skin removed and chopped
1⁄4 bunch parsley - chopped
1 lime -juice
Method:
Blanch chives for 5 seconds in boiling water, then transfer to an ice bath.
Remoulade
Combine mayonnaise, red pepper, parsley, and the lime juice in a food processor. Set aside.
Beat the egg in a large bowl. Dip each crab in the flour, then the egg and finally the panko. Deep fry for 2 minutes. Transfer to paper towels and season with salt.
Lay out the leaf crowns and divided the shaved vegetables and mint leaves between them. Place one soft shell crab in the middle of each crown. Create 8 wraps by rolling all ingredients together in the lettuce crown. Use toothpicks to hold each wrap together. Use the blanched chives to create ties around each wrap. Use as many as need to seal and contain the lettuce wrap and then remove the toothpicks.
Using the back of a spoon, spread the remoulade into 2 small circles on the bottom of 4 plates. Place a wrap on each circle of red pepper remoulade.