Now HERE’S a “fusion” meal you’ve never had. It was born out of desperation. I delegate all hunting and gathering and I found myself with supermarket crab cakes from its seafood counter, instead of the crab meat I had requested, and a good hunk of burrata that the same supermarket was offering as a loss leader because it was a new offering from them. For the crab cakes I was going to make a dill sauce but when I tried to describe to The Better Half where the dill was in the rooftop herb garden I gave up. This is what I made. It takes all of 10 minutes, and somehow, believe it or not, it works.
Approximately 3/4 lb. supermarket breaded crab cakes
Some peanut oil
A bottle of soy sauce
A generous helping of spinach leaves, washed
A few plum tomatoes, sliced horizontally
A hunk of burrata, either sliced or pulled apart
Oil and vinegar salad dressing
Preheat an oven to about 200 degrees. On two oven-proof dinner plates (most of them are, for what you’re doing), slice the room-temp spinach, tomatoes, and the burrata and put them in so the burrata melts a little and everything gets nice and warm. Five minutes maybe. I have my CERN-quality Viking so this took less time. In a skillet, pour in a little peanut oil and heat over high heat. Add the crab cakes. They’re already pre-cooked, so you’re just warming them up, too. After a couple of minutes flip them over and do their other sides.
Remove the plates from the oven. Push the salad to one side. On the other side put the crab cakes. Spoon soy sauce over the crab cakes and oil and vinegar over the salad. I have no idea why this works but it does. It’s quite tasty.