Finish
- 4 cooked crab cakes
- 1 cup radish microgreens
- Lemon wedges
- Remoulade or yogurt sauce
- Black pepper
Recipe brief
restaurantmoderate
Radish Microgreen Crab Cake Finish
Crab cakes finished with radish microgreens, lemon, and a small spoon of sauce.
- Category
- Meat & Seafood
- Time
- 18 min total
- Servings
- 4 small plates
- Type
- Seafood garnish
Works with
Ingredients
What to gather
Microgreens are added for flavor, color, and texture. Keep refrigerated and rinse before use.
Method
How to make it
Add microgreens after hot cooking steps unless the recipe says otherwise, so texture and color stay intact.
- Step 1
Plate hot crab cakes with a small spoon of sauce.
- Step 2
Add radish microgreens to the top or side.
- Step 3
Finish with lemon and black pepper.
Plating note
Use a tight pinch of greens so the crab cake remains visible.
Storage and handling
Keep refrigerated. Rinse before use.
Best uses
- Seafood starters
- Small plates
- Restaurant specials
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