Social at Sagamore

Welcome back to Compliments of the Chef. Today we're visiting Social at Sagamore and cooking up jump lump crab cakes with scallop mouse and fried green tomatoes with chef Sean Mohammed.

Jumbo Lump Crab Cakes Folded in Scallop Mouse

• 14 ounces scallops
• 1 bunch scallions, thinly sliced
• 2 whole figs, cold
• 2 cups heavy cream, very cold
• 2 tbs Dijon mustard
• 1 tbs Worcestershire sauce
• 1 tbs Tabasco
• 1 lb crabmeat

1. Chill scallops, blade and food processor for 30 minutes in freezer. Place scallops in food processor and puree on high speed until smooth and shiny.
2. Add eggs and pulse again. Scrape sides down and add cream as machine is running.
3. Stir in mustard, Worcestershire sauce and Tabasco. Fold in scallops & crabmeat.
4. Divide crab cakes into one-ounce portions and sear for approximately two minutes per side.
5. Place three fried green tomatoes on plate and one crab cake on each tomato. Add a small dollop of harissa mayonnaise.

Fried Green Tomatoes

• Tomatoes
• Cornmeal
• Flour
• Cajun spice blend

1. Thinly slice tomatoes in rounds and cut rounds in half.
2. Season on one side with a Cajun spice blend.
3. Dredge with cornmeal and flour and fry.

Harissa Mayonnaise

• Combine 2 tbs harissa and ½ cup mayonnaise

For more information visit sagamorehotel.com.