Instructions

Crab Schnitzel

1. In a medium sized bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and sambal until smooth
2. Add the crab meat and crushed saltines to the bowl and gently fold together
3. Chill in refrigerator for at least 1 hour
4. Add the salt, pepper, chives, old bay, lemon juice and separate into 3 patties, about 1/3C each
5. Flatten each patty between layers of plastic wrap and freeze for 1 hour
6. In 3 separate vessels, fill with flour, egg wash (beaten egg & water), and panko breadcrumbs
7. In a large, deep sauté pan filled halfway with canola oil, heat to 350°F
8. Unwrap frozen crab schnitzels and dust with flour
9. Dip in egg wash then coat with panko
10. Repeat step 9 a second time, then shallow fry crab in oil until golden brown, about 2-3 minutes per side

For the Jager sauce:

1. In a frying pan heat 2 Tb of the butter and fry sliced mushrooms until browned. Remove mushrooms from pan and set aside
2. Using remaining 2 Tb butter in same pan, sauté onions until soft. Add tomato paste and continue to cook for an additional 2 minutes, stirring continuously
3. Deglaze pan with vegetable stock and heavy cream, reduce by half
4. Add mushrooms back to the pan, and season with salt, black pepper, balsamic vinegar, dried thyme and chopped parsley
5. In small bowl, whisk cornstarch and a splash of water together. Whisk in sauce to thicken and continue to stir until homogenous, about 2 minutes. Remove from heat

For the sweet potato spätzle:

1. Preheat your oven to 425°F
2. Place your sweet potatoes on a baking tray, place in oven and cook for 1 hour or until a knife is easily inserted
3. Remove sweet potatoes from oven and rest for 10 minutes or so until they are cool enough to handle
4. Cut the sweet potatoes in half, and using a spoon scrape out the meat
5. In a food processor, puree until smooth
6. Return the puréed sweet potato to a small heavy bottom pan, and on low heat cook for 30 minutes, stirring regularly or until the puree has reduced to 1 cup. This will evaporate any extra moisture and concentrate the flavor. Stir regularly to avoid it from burning
7. Transfer to a mixing bowl and allow to cool for 10 minutes
8. Meanwhile, bring a large pot of salted water to a simmer
9. Using a spatula, fold the flour and salt into the puree
10. Add the egg yolks and whisk together
11. Whisk the egg whites in a separate bowl to soft peaks
12. Gently fold the egg whites into the puree
13. Once combined, using a spätzle maker or a perforated pan, over the simmering water, pass the dough and let it drop into the water
14. Using a slotted spoon, remove the spätzle, once they float to the top and refresh in iced water
15. Repeat steps 13 & 14 until all dough is cooked
16. Once all spätzle is cooked, remove from iced water and place on a baking tray on paper towels to absorb water
17. Rewarm spätzle in serving sauce, or sauté in a pan with butter to get a crisp outside and soft inside, then dress in sauce

For the potato salad:

1. In a large sauce pot on medium-high heat, bring water to a boil
2. Trim ends on green beans and blanch in boiling water for 30 seconds. Scoop out with a slotted spoon and shock beans in a bowl of iced water
3. Hard boil eggs in same pot of boiling water for 10 minutes. Scoop out with a slotted spoon and shock eggs in a bowl of iced water
4. Top off boiling water if need and cook fingerling potatoes for about 10-15 minutes or until a knife is easily inserted. Strain potatoes through a colander and shock in a bowl of iced water
5. Slice potatoes in half lengthwise, then combine with the remaining ingredients. Toss with prepared dressing

For the potato salad dressing:

1. In a food processor combine fresh herbs, garlic, capers, and lemon juice until smooth
2. Add Mayonnaise, salt & pepper, and pulse for an additional 30 seconds