1 head Baby Frisee Lettuce or other of choice
½ small red onion, quartered and thinly sliced
¼ cup white wine vinegar
½ cup olive oil
2 Tbs. Dijon mustard
1 Tbs. chives, chopped
8 oz. Canned Roasted Red Peppers
¼ cup peeled Raw Almonds
2 Tbs. Sun dried tomatoes
1 Tbs. White wine vinegar
3 fl. oz Olive Oil
LET'S GET COOKING!
Thaw Lump Crab Cakes in the refrigerator for at least 3-4 hours. Preheat oven 350 °F.
Spray a small sheet pan with oil. Place crab cakes in pan and bake in the middle of the oven for 15-25 minutes. Internal temperature should reach 165 °F. Allow to rest 1-2 minutes before serving. Prepare Salad and sauce while crab cakes are in the oven.
In a blender or food processor, place all ingredients except olive oil. Process for 30 seconds until smooth. With motor on low setting, add olive oil in a slow stream. Increase speed to high and blend until smooth. Place in container, cover and refrigerate until ready to use. Serve with crab cakes or seafood.
In a medium salad bowl, whisk together the vinegar, Dijon mustard, black pepper and truffle salt. Pour olive oil in a slow stream while continuing to mix with a whisk. Add chives and toss desired amount with salad. Serve on the side with crab cakes.
USDA requires reheating ready-to eat foods to reach an internal temperature of 165 °F.