PREPERATION

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COOKING THE CRAB

Cut the fresh crab into 2 sections, remove the legs from the body. In a saucepan, bring the water with 2 tablespoons of coarse salt to a boil and put the crab in it. Cook for 12 minutes. Once cooked, let cool and shell the crab to remove all the flesh, drain by pressing the flesh, then refrigerate until ready to prepare the croquettes.

* If you are using frozen cooked crab, let it thaw for 24 hours in the refrigerator then drain it by pressing the meat into a fine colander or a clean cloth.

PREPARING THE CRAB MIXTURE

Use a fork to break up the crab meat to make small flakes. To book.

Chop the flat-leaf parsley and the green onion. To book.

In a bowl, combine the ingredients for the Panko breadcrumbs and set aside.

In a bowl, beat the egg, add the cranberry mustard, onion & cranberry confit , mayonnaise, lemon zest and juice, garlic scapes, green onion and flat-leaf parsley. To mix together. Add the crab meat and 1/3 cup of the Panko and spice mixture. To mix together. Salt and pepper.

Form about 1/3 cup croquettes with the crab mixture. You can  Form them with the same 1/3 cup tool, squeeze then unmold. The croquettes will thus all be identical.

Coat the croquettes with breadcrumbs.

In a large skillet, heat oil over medium-high heat. Cook the croquettes for 5 minutes per side or until golden brown and crispy.

SPICY CRANBERRY MAYONNAISE

In a bowl, combine all the ingredients for the spicy cranberry mayonnaise. Refrigerate until ready to serve.

SERVICE

Place Boston lettuce leaves on a serving platter. Garnish each lettuce leaf with a crab cakes. Add spicy mayonnaise and young mustard leaves on top.

Enjoy your lunch!