Chesapeake Bay Skate Wing

Name: Chesapeake Bay Skate Wing
Ingredients: 5 ounces skate wing, cleaned; Salt and freshly ground black pepper; 1/4 cup semolina; 1/4 cup fresh lump crabmeat, picked over for shells and cartilage; 1 teaspoon Aioli, recipe follows; 1 scallion, finely chopped; Salt and freshly ground black pepper; 1 cup arugula; Toasted pecans, for garnish; 1 egg yolk*; 1 lemon, juiced; 1 teaspoon Dijon mustard; 1 teaspoon crushed garlic; 1 chipotle pepper, seeded and chopped; Salt and freshly ground black pepper

15 ingredients

13 steps

Ingredients

5 ounces skate wing, cleaned
Salt and freshly ground black pepper
1/4 cup semolina
1/4 cup fresh lump crabmeat, picked over for shells and cartilage
1 teaspoon Aioli, recipe follows
1 scallion, finely chopped
Salt and freshly ground black pepper
1 cup arugula
Toasted pecans, for garnish
1 egg yolk*
1 lemon, juiced
1 teaspoon Dijon mustard
1 teaspoon crushed garlic
1 chipotle pepper, seeded and chopped
Salt and freshly ground black pepper

Directions

1

Preheat the oven to 400 degrees F.
2

Season the skate with salt and pepper.
3

Dredge both sides in the semolina.
4

Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side.
5

Transfer to a baking dish.
6

In a small bowl, combine the crabmeat, aioli, and scallion.
7

Season with salt and pepper, to taste.
8

Top the skate with the crabmeat mixture and bake for 5 minutes.
9

Arrange the arugula on a plate and top with the skate.
10

Drizzle with the aioli and sprinkle with toasted pecans.
11

In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper.
12

With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise.
13

Season with salt and pepper, to taste.