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
• 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

Instructions

1. Preheat the oven to 400 degrees F.
2. Season the skate with salt and pepper. Dredge both sides in the semolina. Heat a large skillet over high heat and sear both sides until golden brown, about 3 to 4 minutes per side. Transfer to a baking dish.
3. In a small bowl, combine the crabmeat, aioli, and scallion. Season with salt and pepper, to taste.
4. Top the skate with the crabmeat mixture and bake for 5 minutes.
5. Arrange the arugula on a plate and top with the skate. Drizzle with the aioli and sprinkle with toasted pecans.
6. In a food processor, blend the egg yolk, lemon juice, mustard, garlic, and chipotle pepper. With the motor running, drizzle the olive oil in a slow, steady stream until the mixture thickens to the consistency of mayonnaise. Season with salt and pepper, to taste.