Crab With Romaine, Dill Sauce, And Sunflower Seeds

Name: Crab With Romaine, Dill Sauce, And Sunflower Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup raw sunflower seeds; 2 cups vegetable oil; Kosher salt; 1 bunch dill, tough stems removed, very coarsely chopped (about 2 cups), plus sprigs for serving; 1/3 cup buttermilk; 1/4 cup whole milk; 1/4 cup sunflower or vegetable oil, plus more for drizzling; 1/4 teaspoon guar gum (optional); 2 romaine hearts, halved lengthwise; 12 ounces lump crabmeat, picked over; 1 tablespoon olive oil; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; A 1-pint jar, 2 layers of cheesecloth, and a deep-fry thermometer

Servings: persons

1/4 cup raw sunflower seeds
2 cups vegetable oil
Kosher salt
1 bunch dill, tough stems removed, very coarsely chopped (about 2 cups), plus sprigs for serving
1/3 cup buttermilk
1/4 cup whole milk
1/4 cup sunflower or vegetable oil, plus more for drizzling
1/4 teaspoon guar gum (optional)
2 romaine hearts, halved lengthwise
12 ounces lump crabmeat, picked over
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
A 1-pint jar, 2 layers of cheesecloth, and a deep-fry thermometer

1
Place sunflower seeds in jar and pour in cold water to cover. Seal jar and let seeds sit at least 8 hours and up to 12 hours.
2
Drain sunflower seeds and return to jar. Cover with a double layer of cheesecloth, secure with a rubber band, and let seeds sit until just beginning to sprout, at least 12 hours and up to 1 day. Pat dry with paper towels.
3
Heat vegetable oil in a medium saucepan fitted with thermometer over medium-high until thermometer registers 350u00b0F. Carefully add sunflower seeds and cook, swirling pan, until puffed and golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Let cool.
4
Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds. Immediately transfer to a bowl of ice water and swish around to cool as quickly as possible. Drain dill and gently squeeze to remove excess water.
5
Blend dill, buttermilk, and milk in a blender until mixture is bright green and smooth. With motor running, gradually stream in 1/4 cup sunflower oil followed by guar gum, if using (guar gum will give the sauce body without impacting flavor; if omitting, sauce will be a bit runny but equally tasty); season with salt. Transfer dill sauce to a medium bowl. Cover and chill.
6
Prepare a grill for medium-high heat. Lightly drizzle cut sides of romaine with more sunflower oil; season with salt. Grill, cut side down, until grill marks appear but lettuce is still very crunchy, about 45 seconds. (Or char in a grill pan over medium-high.) Transfer to a platter; let cool.
7
Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.
8
Divide crab mixture among plates. Gently dip romaine in dill sauce and turn to coat completely, letting excess drip back into bowl. Arrange over crab; top with dill sprigs and fried sunflower seeds.
9
Dill sauce can be made 1 day ahead. Keep chilled.

1462

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup raw sunflower seeds, 2 cups vegetable oil, Kosher salt, 1 bunch dill, tough stems removed, very coarsely chopped (about 2 cups), plus sprigs for serving, and more.

Yes, Crab With Romaine, Dill Sauce, And Sunflower Seeds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!