Romaine Soup, Crab Cakes Remoulade and Pineapple Ice Cream



This is a menu that looks elegant, but doesn’t take long to make. Many of these items are already in your pantry or fridge. Here’s your shopping list:

Shopping list
8 oz lump crab (pasteurized)
8 oz claw crab  (pasteurized)
2 slices of bread
1 jar of mayo (or you can make your own, see below)
hot sauce
sea salt/pepper
Worcestershire sauce
Panko bread crumbs
grapeseed oil or clarified butter
Romaine lettuce
1 lemon
1 lime
1 small carton chicken stock
grated parmesan
Dijon mustard
head of garlic
sour cream (optional garnish)
1 lb pineapple (you can buy it diced in the produce section to save time)
vanilla ice cream

Method – Dessert

Put 1 lb of pineapple (diced) in a saucepan over medium high heat. Stir occasionally until caramelized. Keep warm but don’t let it burn, then serve over ice cream after dinner.

Method – Soup

Chop one heart of Romaine into large chunks (discarding the tough core at the bottom) and place in a blender with 1 cup chicken stock 1/4 cupof parmesan, 1 tsp Dijon, 1/2 tsp minced garlic, 1 TB lemon juice (about half a lemon’s worth but save the other half), a pinch of sea salt and1/4 tsp of pepper. Puree in blender thoroughly then put in fridge tochill. Serve in bowls with a dollop of sour cream, if you wish. This makes 4 smallcups or 2 bowls.

Method – Crab Cakes

Buzz the slices of bread in the food processor into bread crumbs. In a large bowl, combine bread crumbs, both crab meats, 1 beaten egg, 2 TB of mayo (see below for how to make your own mayo), 1/2 tsp salt, 1/4 tsp pepper, 1 tsp Worcestershire, 1 tsp Dijon mustard, 1/2 tsp minced garlic, a little splash of hot sauce, 1 TB chopped parsley and 1 tsp of chopped chives. With clean hands, form into 6 patties. Put about 3/4 of a cup of Panko on a plate and cover patties with Panko. Place patties on a clean plate and heat 1 TB of grapeseed oil or clarified butter over medium heat. Saute patties until golden on both sides. (about 4 minutes per side). Keep warm in a 180 degree F oven until ready to serve. For sauce: Add 2 TB ketchup to 3/4 cup mayo, a splash of hot sauce and a tsp of lime juice. Test for seasoning and add a little water if too thick. Serve on the side.

Homemade mayo

1 egg yolk (use pasteurized eggs if you are concerned about raw eggs, they look like regular eggs in the shell marked pasteurized)

1 TB lemon juice (the other half of the lemon) or use a flavored vinegar like white wine vinegar
1 generous tsp of Dijon
1/2 tsp sea salt
1/4 tsp pepper
1 cup of grapeseed oil

Stir everything but grapeseed oil in a medium bowl with a whisk. Slowly add oil a couple drops at a time until it starts to emulsify, then you can add it in a slow stream. Whisk briskly the entire time until your mayo is formed.


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