Crab with Romaine, Dill Sauce, and Sunflower Seeds

Name: Crab Salad with Romaine, Dill Sauce, and Sunflower Seeds
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

September 16, 2016

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Photo by Peden & Munk

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

Recipe notes

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