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Los Fuegos by Francis Mallmann Faena Hotel Miami Beach 3201 Collins Ave, Miami Beach, FL 33140 http://www.faena.com/miami-beach/restaurant/los-fuegos-by-francis-mallmann INGREDIENTS: 4 PORTIONS For the Stone Crab Claw Milanese: 2 lb. Florida Stone Crab Claw 2 Cups of Panko 6 Organic egg 2 tbsp. Red Wine Vinegar 2 tbsp. Dijon Mustard 2 tbsp. Chopped Parsley Salt and Pepper Using a small hammer, remove the shell from the Stone Crab claw and keep the main claw's meat for the Milanese. When meat is removed, keep excess meat for the salad. Reserve. Mix the eggs, Red Wine Vinegar, Dijon Mustard, Chopped Parsley and season with Salt and Pepper to taste. Reserve. Place the clean Stone Crab claw in the egg preparation, remove from the egg mix and bread with panko. Reserve. When you are ready to serve, place the breaded claws over an oven tray with oil and cook at 400 F for 3 minutes until the bread is nice and golden. (you can deep fry in canola oil) For the Fresh Crab Salad: 1 Mango 1 Red Onion 2 Tomatoes 1 Cup of Fresh chopped Cilantro 2 tbsp. Lemon juice 1 tbsp. Olive Oil 1 tsp. Red chili flakes Salt to taste Cut the Mango, Red Onion, and Tomato in small squares, add the chopped Cilantro and season with Lemon juice, Olive Oil, Red Chili flakes, and salt. Add the extra crab meat from the stone crab claws. Mix well and reserve. For the Bisque Cream: 2 Shallots brunoise 3 Cloves of garlic sliced 1 Yellow onion brunoise 1 Fresh fresno chili in chunky pieces 150 ML White Wine 4 tbsp. of Butter 10 prawn heads 2 tbsp. Olive oil 1 tsp. Spanish premium saffron Salt and pepper to taste In a sauce pan, sauté the shallots, garlic, and onion with chili and olive oil. Once all ingredients are cooked, add the saffron and prawns head. Cook until the heads change an orange tint and the bottom of the sauce pan starts to have a nice brown golden color. At that point, deglaze with the white wine. Cook until the alcohol evaporates completely. Add the butter then place a lid on the sauce pan and let cook for 8 minutes. To finish, blend together and pass through a fine strainer. Salt and pepper and reserve. For the dish: Place 1 full tablespoon of the bisque cream (room temperature) over the dish. On top of the cream place 1 full tablespoon of the fresh Stone Crab salad and finally place 2 Claws Milanese. Ready to serve.