If you are like us, we are always looking for different ways to impress guests at dinner and this is definitely one of them. It looks fussy to make (but not) and the flavours of this dish are really and truly awesome.
You will need:
- 2 tbsp. butter, melted
- 1 pound of mushrooms, sliced thin
- 6 tbsp. butter
- 1/3 cup flour
- 1 – 10 oz. can chicken broth
- 1 1/2 cups whipping cream
- 1 lb. lump crabmeat
- 1/2 lb. medium shrimp, cooked, peeled and deveined
- 1 lb. bay scallops, poached 3 – 3 1/2 minutes, drain well
- 1 cup buttered panko crumbs
- 8-10 oz. shredded mozzarella cheese
- salt and pepper to taste
- 1/2 cup chopped parsley, fine
Preheat oven to 350 degrees.
Saute mushrooms in 2 tbsp. of melted butter. Drain and set aside.
In a medium skillet, melt 6 tbsp. butter and whisk in the flour, making a smooth roux. Add the broth and cream slowly, whisking all the while and cook until thickened.
Carefully combine the crabmeat, shrimp and scallops. In a 3 qt. casserole alternate layers of the seafood and mushrooms. Pour sauce over the layers, letting it seep to the bottom. Sprinkle salt and pepper to taste. Top with the panko crumbs and sprinkle the cheese over the top.
Bake for 28-30 minutes or until bubbly. Just before serving, sprinkle the parsley over the top. Serve with a cold salad, lime slices and either rice or buttered noodles and a glass of chilled white wine.
Endive With Dungeness Crab And Citrus Salad
This is another wonderful Hors d’Oeuvre to serve when having a dinner party or just a simple wine and cheese evening with family and friends.
- 6 large Belgian endive, make sure they have firm fat heads with yellow tips that are at least 6 inches long.
- 1/2 fennel bulb, trimmed and finely chopped
- 1/2 lb. fresh Dungeness crabmeat
- 1 finely minced shallot
- 2 tbsp. mayonnaise
- 1 tbsp. sour cream
- 1 tsp. finely grated lime zest
- 1 tsp. orange zest
- 1 tbsp. lime juice
- 2 tbsp. orange juice
- pinch of sea salt
- pinch of lemon pepper
- 1/2 cup orange segmented, skinned and cut into 1/2 inch pieces
Trim the ends off the endive and separate into spears. Keep 24-30 of the largest ones and place in a ice water bath. Chill no less than 15 minutes, then drain and pat dry with paper towels. Refrigerate.
In a bowl mix together the fennel, crabmeat, shallot, mayonnaise, sour cream, lime and orange juice and zest. Taste and adjust seasoning as necessary.
Spoon a generous amount of the crabmeat salad onto the wide bottom of each spear. Garnish with a few segments of the orange. Serve immediately.
Jump back so you don’t get trampled by the stampede of everyone wanting to try these. Yup! You did it again.
Coconut Crab Dip With Plantain Chips
This recipe is a great snack to have when watching the Super Bowl Game this weekend. I know you have gone beyond the same old beer and pretzels and look how surprised and happy your friends will be when you bring this out.
Plantain Chips
- 1 tsp. fine sea salt
- 1/4 tsp. chili powder
- Crisco Oil for frying
- 4 green plantains (about 1 1/2 lbs.)
In a small bowl combine the salt and chili powder and set aside. Heat oil in a deep fryer or large deep pot over medium heat until 375 degrees shows on a deep fry thermometer. Line a baking sheet with paper towels and set aside.
Peel the plantains and with a vegetable peeler, slice lengthwise. Fry the slices about 4 or 5 at a time, turning frequently until they become golden. (about 35-40 seconds). Transfer to the baking sheet and repeat until all are cooked.
If making ahead, store in an airtight container at room temperature for no more than 2 days.
Crab Dip
- 1/2 cup shredded coconut, divided
- 3/4 cup hot water
- 1 green onion, trimmed and chopped fine
- 1 Thai chili, chopped
- 1/2 cup mayonnaise
- 1/4 cup plain cream cheese, room temperature
- 2 tbsp. lime juice (fresh)
- 3 tins Ocean’s Crabmeat (Costco has 5 in a pkg.)
- 1/4 cup finely chopped cilantro leaves
- 3 tbsp. chopped mango for garnish
- lime wedges
- Preheat oven to 350 degrees. Scatter the coconut over a baking sheet and toast, stirring often until lightly browned and fragrant (3-4 minutes). Set aside.
In a blender add remaining 1/2 cup coconut and the hot water. Allow the mixture to sit for 5 minutes. Blend on high for 2 minutes until mixture is a smooth thick puree. Add the onion and chili and blend another minute.
In a medium size bowl stir together the mayonnaise, cream cheese and lime juice until smooth. Add the coconut mixture and stir until well combined. Fold in the crabmeat and cilantro. Taste then season with salt and pepper.
To serve transfer dip to a bowl and garnish with the toasted coconut, mango and lime wedges. Serve with the plantain chips (standing up in a glass for show).
If drinking wine, a Sav. Blanc would be perfect. Ice cold Corona with lime would be excellent as well.
Benedict Crab Cake, Sabayon and Caviar
Okay, let’s get real. Easter is coming and that means company coming for the weekend. This is the way to pamper, blow their minds and make you the hostess with the mostess. I kid you not. Read it, plan ahead and just make sure you have the tablescape you want to showcase this delight.
- 1/2 loaf white bread
- 2/3 cup flat leaf parsley, chopped fine
- 1/3 cup mayonnaise, not salad dressing
- 1 tsp. lime zest
- 2 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tbsp. mustard
- pinch of paprika
- pinch of dried Thyme
- pinch of salt and ground pepper
- 1/4 tsp. celery salt
- 1 lb. crabmeat (fresh is best)
- 1/4 cup finely minced onion
- 1/4 cup yellow or orange bell pepper, diced fine
- butter for frying (about 6-7 tbsp.)
Sabayon (recipe follows)
- 8 large eggs, poached to desired doneness
- jar of caviar
- 2 hard boiled eggs, finely chopped together with
- 1 tbsp. fresh dill, finely chopped for garnish
Tear the bread in small pieces and place in a food processor to pulse until soft fine crumbs. (about 6 cups). Transfer to a shallow cake pan. Add in one half of the parsley and set aside.
Using cheesecloth, place the crabmeat inside and squeeze tightly to remove as much of the liquid as possible. In a large bowl, add the crabmeat, onion, pepper and one half of the parsley. Add the chilled mayonnaise, lime zest and gently toss. Do not over mix or it will be gluey in exture.
Divide into 8 patties and lightly pat the tops and bottoms of each patty into the bread crumbs.
Preheat oven to 375 degrees. Heat a skillet now and melt the butter until it begins to bubble. Cook the cakes in batches until golden brown on both sides and place on a parchment lined cookie sheet and bake in the oven for about 7-8 minutes.
Sparkling Wine Sabayon
- 2 large egg yolks
- 1/4 cup sparkling wine
- 1/4 cup whipping cream
- 4 oz. unsalted butter
- pinch of salt and ground white pepper
- 1 tbsp. fresh dill, finely chopped
Place a small amount of water in a pot and place a metal mixing bowl on top. When water is simmering, add the yolks and sparkling wine and whisk until the temperature reaches 140F.
Mixture should froth up and thicken . In two separate pots reduce cream by half and melt the butter. Slowly add the butter to yolk mixture while whisking. Once the butter is well incorporated and smooth, add the cream. Remove from the heat and fold in the dill.
To Plate:
Warm the plates, add a crab cake on each one. Carefully place a poached egg on top and ladle some Sabayon over the top. Add a dollop of the caviar (if using) and sprinkle the egg mixture on top.
Serve with a glass of well chilled Chardonnay. OMG! This is wonderful.
Crab Ravioli With Lemon Butter
I love all kinds of pasta and I love Crab. Together they are a winning combination. Add a salad, roll, glass of wine and Mama Mia you have a wonderful, tasty dinner.
Filling
- 1 cup Ricotta cheese
- 1 cup lump crabmeat
- coarse salt and pepper
- pinch of red pepper flakes
- 2 pkg. wonton wrappers (90 pieces required)
- 1 large egg, lightly beaten
Mix together the ricotta, crabneat, pinch of salt and pepper and red pepper flakes. Set aside.
Lightly flour a baking sheet and arrange 45 wrappers on a work surface. Keep the remaining 45 wrappers under a damp towel so they won’t dry out. Mound 1 tsp. of the crabmeat in the center. Brush the edges with eggwash and put the remaining wrappers on top. Press the edges to seal. Cut out the circles with a 2 1/4 inch cookie cutter.
Bring a large pot of water to the boil and add a few of ravioli at a time, cooking until they rise to the top (about 3 minutes).
Sauce
- 1 stick unsalted butter
- 2 tsp. lemon zest
- 2 tsp. fresh lemon juice
Melt 4 tbsp. of butter in a skillet. Add the ravioli as well as 2 tbsp. of the boiling water. Add the lemon zest and peel and stir to cover.
Serve with a salad, roll and a glass of Chardonnay – well chilled, of course.
Seconds anyone?
Crab Creme Brulee
I was reading a magazine article the other day and it suggested “IF THE RECIPE SOUNDS TOO INVOLVED, DON ‘T DO IT”. Boy is that ever wrong. If I think it could be a challenge, I always say to read it through first
If you don’t try to do something you have never done before, how will you learn? Everything new is a bit challenging the first time, but once under the belt, whooppee! you did it. Hence, the mantra “damn I can do this”.
- 3/4 cup whipping cream
- 1/4 cup milk
- 2 large egg yolks
- 1 tsp. flour
- 1/2 cup Havarti cheese, diced
- cayenne to taste
- pinch of salt and pepper
- 1 ripe avocado, diced
- 2/3 cup well drained crabmeat
- 1 tbsp. lemon juice
- 1 1/2 tbsp. sugar
Preheat your broiler. In a saucepan heat the cream and milk until it starts to steam. Beat the egg yolks for a good 2 minutes and then beat in the flour.
Pour a little warm milk into the egg mixture to temper it and pour it all back into the saucepan. Cook until it becomes thick and coats the back of a spoon.
Add the cheese, and stir until it is all melted. Add the cayenne, salt and pepper and, again, stir into the mix.
In 4 buttered ramekins, divide the avocado and crabmeat equally and be sure to sprinkle the top of this with fresh lemon juice to prevent browning. Pour the cheese mixture on top and now sprinkle the sugar on top.
Place the ramekins on a cookie sheet and put under the broiler for about 4 – 4 1/2 minutes. Watch so it doesn’t burn.
You have just upped the ante big time. Different but yummy. Makes a superb appetizer. This can be served warm or hot. Add a fresh dinner roll and, of course, the chilled glass of wine.
On with the rest of the dinner…….
Gingered Crab in Potato Nests
A few weeks back, we had the landscaping crew over for a ‘thank you dinner’ for the wonderful work and great fun we had last summer (and still tweeking) in our yard.
After dinner was over, they commented this was one of the highlights of the evening. Imagine! So before I lose the recipe, here it is and we will be using it again in a couple of weeks for our next dinner with company.
- 1 large baking potato -about 8 oz., peeled and grated
- 1 lightly beaten large egg
- pinch of freshly grated nutmeg
- 1 tbsp. chopped flat leaf parsley (not cilantro)
- sea salt
- crushed red peppercorns
- syrup from jar of ginger (it is thick) to taste
- 3 tbsp. melted, unsalted butter
- 1/2 granny smith apple, cored and diced
- 1 tbsp. fresh lime juice
- 1/2 cup cooked fresh crabmeat, chopped
- 1 tbsp. olive oil
- creme fraiche
- finely chopped dried cranberries
- fleur de sel
Preheat oven to 420 degrees. Oil a mini muffin tin or two with cooking spray and set aside.
In a bowl, beat the grated potato with the egg and nutmeg. Add the parsley and season with the sea salt (a bit) and crushed red peppercorns (a bit). Take a small amount of the grated potatoes in your hands and squeeze out the excess liquid. Press the potato in the bottom of the muffin cup to form a nest, and repeat for the remaining potatoes. Add 1/2 tsp. melted butter in each nest. Place in the oven and bake for 25 minutes or until crisp and golden. Remove from oven and carefully remove from the pan. Let cool on a rack.
In a bowl, gently toss the apple with the lime juice, crab, ginger syrup and oil. Season with the sea salt and pepper. Using a teaspoon, drop a small amount of filling inside eash nest. Top with a dollop of creme fraiche and a sprinkling of fleur de el and the chopped cranberries.
Your company will rave and again, you go back to the kitchen, give yourself a high five and proclaim….damn I can do this!
Chef Pilon’s Crab Cakes
We were in a restaurant in Tofino and I tried these cakes. They were so fabulous I asked the Chef if he would share. Guess what? Here is the recipe I asked Chef Pilon for. With his permission, I give it to you here. These have to be the very best you will ever have. Looks a little frightening but it isn’t. It is well worth the effort.
Firstly:
- 1/4 cup mayo
- Juice of 1 lemon
- 2 tbsp grainy Dijon mustard
- 1 tbsp each of fresh parsley, dill and chervil
- 1 tsp. of both Tabasco and Worcestershire sauce
- Salt and pepper to taste and briskly whisk
Secondly:
- 1 finely chopped shallot
- 5 x 1/2 inch slices of whole leek (white part only) chopped fine
- 2 garlic cloves, minced
- 1 small stick of celery (peeled), minced
- Salt and pepper to taste
- Enough Brandy to deglaze the fry pan
Saute the above with 1 tsp. each butter and extra-virgin olive oil. Finally, deglaze with a little Brandy and remove from heat and let cool.
Crab Cake Mixture:
- 1 lb. can of crab claws and bodies
- 1 lb. peeled, cleaned and freshly steamed shrimp.
- 1/2 cup panko crumbs (not bread crumbs)
- 2 large eggs
Once the shrimp are steamed, cool them down and medium chop. Add this mixture to both the first and second (now cooled down) mixes.
Line baking sheet with waxed paper. Mix the above ingredients gently making sure to break up the crab meat slightly. Let stand for 10 minutes.
Place an additional 1/2 cup panko crumbs on baking sheet and spread evenly.
For crab mixture, using 1/4 measure cup and form into a small patty. Press both sides of the patty in the crumbs. Cover and refrigerate for 1 hour. Melt 1 tbsp (15ml) and 1 tbsp (15ml) extra virgin olive oiling each of two large fry pans over medium heat.
Press both sides of the patty into the panko crumbs to coat. Cover and refrigerate for 1 hour.
Add 1 tbsp. butter and 1 tbsp. extra virgin olive oil in each of two large fry pans over a medium high heat. Add crab cakes to skillet and cook until golden brown on both sides (about 5 minutes total).
Arrange 2 crab cakes on a plate and top with a mixture of 1 tbsp. mayo, Dijon mustard and cayenne.
The texture is crispy on the outside and soft on the inside.
Presentation:
You could just put them on a plate and leave it at that. To move the scale up a notch, place one cake in the middle of your serving plate. Arrange the second one leaning up against the edge of the first cake and drizzle the sauce over the top. Add a sprig of parsley on the side with a thin slice of lemon partially covering the parsley. At any discount store you can find long, thin, forks used for seafood; put these out and voila! It is very impressive.
Note:
Panko crumbs are Japanese bread crumbs and we buy them in a bag. Your grocer may have them in a box. If you can’t find them, go to a small Asian grocery store. They truly make the difference both in flavour and texture.
Red Pepper Spread
This is a wonderful spread to use when wanting a hors d’Oeuvre to put out.
- 1 tub spreadable Philadelphia cream cheese
- 1 can chunky crabmeat
- 1/2 cup Armstrong aged cheddar cheese (aged old )
- 1/2 cup finely chopped red pepper
- 1 tbsp. Dijon mustard
- Crackers such as Raincoast Crisps
Preparation: Mix all ingredients together and refrigerate at least one hour. Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers so you might have to add a tsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you can see how easy it is to get into the groove.
Taste Rating: 9