Chesapeake Jumbo Lump Crab w/ Virginia Ham

Crispy Potato Cake / Wilted Spinach / Sauce Dijonnaise

Lump Crab & Ham Process

  • Sauté crabmeat in 1⁄2 oz. butter with half the shallot and garlic. Season with salt and pepper, add splash of white wine. Keep crabmeat lumps whole.
  • Sauté spinach with 1⁄2 oz. butter and the remaining shallots and garlic and season to taste.

Crisp Potato Cakes Process

  • Add lemon juice to grated potatoes to avoid discoloration.
  • Place potatoes in a china cup or sieve, squeeze out as much liquid as possible.
  • Add all remaining ingredients and mix well.
  • Heat cast iron on Teflon pan. Add canola or vegetable oil – enough to cover surface. Pancakes need to nearly swim in the oil.
  • Drop the pancake batter in to hot oil by level serving spoons. Brown on one side then turn over. Edges need to be nice and crisp.
  • Place large piece of paper towel on platter or baking pan.
  • Place finished pancakes on paper towel to absence the oil from the frying.
  • Finish in 375°F oven if necessary.

Sauce Dijonnaise Process

  • Whisk egg yolks over double boiler until thick. Remove from heat.
  • Slowly whisk in clari ed butter, in a slow stream.
  • Add Dijon and season with salt and pepper.

Plate Presentation

  • Place Crisp Potato Cake in center of bowl plate, arrange thinly sliced Virginia Country Ham on potato cake.
  • Arrange the sautéed spinach on the ham.
  • Place the sautéed crabmeat on the top of the spinach. Arrange crabmeat lumps carefully in circular mount.
  • Spoon on Dijonnaise and flash under broiler. Can also place sautéed crabmeat on a ring cutter on top of the ham to form a cylinder then remove the ring.
  • Surround base with some nice vegetables.
  • Drizzle small amount of Beurre Blanc around the base of the dish.
  • Garnish with chive sticks, tomato concassé and reduced balsamic vinegar.
Recipe Card Back for Jumbo Lump Crab with Virginia Ham