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Executive Chef Marko Armour shares the Pearl’s Deep Dive Crab Cake recipe with SEEN readers. Contributed by Marko Armour  Crab Cake Ingredients 1/3 C Mayo 1 Large Beaten egg 2 tsp Worcestershire ½ tsp hot sauce 1LB Jumbo lump crab ¾ panko breadcrumbs 2T chopped parsley  Cajun Remoulade Ingredients 1C Mayo 1T Hot sauce 1T Dijon 1T Cayenne 1T Lemon Juice 1 tsp horseradish 1 garlic clove (minced) 1 tsp celery salt 1 tsp paprika 1 T relish Corn Salsa Ingredients 1 ear Corn 1 Green bell pepper 1 Jalapeno 1 Red onion 1T Fresh Cilantro 1tsp lime juice .5tsp crushed red pepper 1tsp honey 1tsp champagne Vin S/P to taste Directions Whip egg and fold in all of the crab cake ingredients, minus the breadcrumbs. Mold cakes into desired portions and freeze for 5 minutes (makes it easier to bread the crab cakes) Gently coat the cakes in the breadcrumbs and refrigerate. Mix all remoulade ingredients together. Roast corn in husk until tender. Remove husk. Trim off corn into bowl. Mix with finely chopped green pepper, jalapeno, red onion, and other salsa ingredients. Pan sear crab cake in a non-stick pan, flip and put in 400 oven for two […]

Chef Philip Vernier of Detroit’s new comfort-food hotspot Union Assembly, shares his recipe for Charred Scallion Manchego Fritters. Contributed by Chef Phillip Vernier Charred Scallion Manchego Fritters Yields six portions Equipment needed: large mixing bowl, high-sided medium-large saucepan, fry thermometer, slotted spoon Ingredients:  1 gallon canola frying oil 1 cup whole milk 1 pint all-purpose flour ¼ lb. manchego cheese, finely grated 4 eggs 2 oz. charred scallion, minced 2 oz. unsalted butter 2 tsp. baking powder ½ tsp. kosher salt Directions:  Place saucepan filled with about 4” high with canola oil on medium heat until it reaches 360 degrees. Once at temperature, reduce to low heat. Char lightly oiled scallions on a grill or in a hot pan. Set aside to cool. Chop finely. Combine dry ingredients in mixing bowl and mix. Combine wet ingredients and mix. Add about ¾ of wet ingredients to dry and begin to mix. Use the reserved wet ingredients to adjust consistency. It should resemble cake batter (or wet spackle for you home renovators). Use the portion scoop to begin dropping fritters into hot oil. You will need to raise the heat while adding batter as it will drop the heat of the oil. You may add about 10 […]