Crab with Romaine, Dill Sauce, and Sunflower Seeds

Name: Crab with Romaine, Dill Sauce, and Sunflower Seeds
Yield: 4 Servings
Ingredients: ¼ 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; ⅓ cup buttermilk; ¼ cup whole milk; ¼ cup sunflower or vegetable oil, plus more for drizzling; ¼ 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

By Staplehouse, Atlanta, GAPhotographer Peden + Munk

August 16, 2016

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Peden & Munk

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Recipe notes