This month we are talking about those little greens that fancy chefs finish their dishes with. These greens are packed with flavor and nutrition according to my cohort Kathy Kingen. So what actually is a micro green? It is a sprout of lettuce, herb or even vegetable. The flavor that comes off these micro greens is really intense but delicate. I like to use micro greens to finish a dish, they are great on top of crab fritters, fish, or a nice vegetable tray. Micro greens have many different types like arugula, basil, red oak, amaranth and mustard. I tend to play towards the micro herb style like basil or dill for the biggest flavor impact. Below is my recipe for crab fritters with a micro herb finish. Please enjoy!!

Crab Fritters with Micro Herbs
Makes 8 –10 small fritters
3 cups Canola oil (For frying)
6 oz Dungeness Crab Meat
1 cup Wondra flour
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
½ tsp chopped fresh thyme
¼ tsp dry English mustard
1 egg
½ cup half and half or milk
1 Cup Red Pepper Remoulade (recipe follows)
½ Cup Micro Herbs like basil, arugula, or cilantro

1) Mix all the dry ingredients thoroughly.
2) Mix all the wet ingredients thoroughly.
3) Combine the ingredients and spoon dollops into a 350F fryer.
4) Rotate in the oil with a spoon until golden brown and delicious.
5) Remove from oil and place on a paper towel to let the oil drain.
6) Serve with red pepper remoulade and place a tuft of micro herbs on top of each fritter.
Chef’s Tip: Poke the fritters with a toothpick to see if they are ready. If the toothpick comes out clean, then they are done.

Red Pepper Remoulade
1 cup mayonnaise
1 T chopped shallots
1 tsp minced garlic
1 T capers, chopped
1 T chopped roasted red pepper
1 T Dijon mustard
1 T chopped parsley
½ T chopped dill
Juice of ½ lemon
Salt to taste

1) Mix all ingredients together.
2) Bask in the deliciousness.