Dungeness Crab Croquet
Meet The Chef
I ’ m excited to be a part of this vibrant and welcoming community . Elkins is truly a hidden gem that offers a unique blend of the food , outdoors , history , arts , and culture .
I look forward to sharing my passion for delivering creative and satisfying dishes to guests and locals alike , highlighting unique flavors and ingredients of West Virginia .
Thank you for choosing the Oxley House for your dining experience and we hope to see you at our table soon .
Anthony Eads
-- -- Oxley House Executive Chef
Warmest regards , Chef Anthony
Chef Anthony ’ s
Dungeness Crab Croquet
2 oz Ginger Mango Wesleydale Cheese 2 oz cream cheese 4 oz Dungeness crab meat ( chopped ) 1 tsp . shallot ( minced ) 1 tsp . green bell pepper ( minced ) 1 tsp . red bell pepper ( minced ) Salt & Pepper to taste 1 / 3 cup Panko bread crumbs 1 tsp . Dijon mustard Dash - cayenne pepper 1 / 2 egg white & yolk ( beaten ) Oil for frying
Aioli Sauce 2 tbsp . Miso 1 cup canola oil 1 / 4 cup lemon juice 1 1 / 3 tsp . soy sauce 2 1 / 2 tbsp . Siracha sauce 2 tsp . sugar 2 egg yolk 1 tsp . garlic 3 tbsp . cilantro ( loosely chopped ) Salt & pepper to taste
Mix cream cheese , shallot , green & red pepper , cayenne , Dijon mustard , salt & pepper , egg , and crab . Take about 1 / 4 oz piece of Wesleydale cheese and form the cream cheese / crab mixture around the Wesleydale until it forms a ball , dredge in Panko bread crumbs , and place in oil until golden brown ( approximately 2 1 / 2 minutes )
Whisk together egg yolk , lemon juice into food processor ( or bowl with hand held mixer ) and slowly add oil until it begins to thicken , combine with soy sauce , Siracha sauce , slowly add Miso until incorporated . Add sugar , garlic , cilantro , and salt & pepper to taste .
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