O. J. Moore, Executive Chef
Sara Stucky, Business Manager
1 Tbsp. Olive Oil
1/4 cup Red Onion, fine dice
1/4 cup Red Bell Pepper, fine dice
1 Fresno Pepper, find dice
2 tsp. Garlic, minced
1 Tbsp. Old Bay seasoning
2 lbs. Crab, Lump
3 ounces Scallops
2 cups Heavy Cream
3 Tbsp.Panko (Japanese bread crumbs)
2 Tbsp. Parsley , chopped
2 Tbsp. Cilantro, chopped
Saute vegetables until translucent, then add Old Bay seasoning and cool.
In blender, puree scallops and cream together to create a mousse.
Fold together crab meat, herbs, veggies, mousse and panko.
Portion into 2 ounce balls and dredge with panko before frying.