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Recipes
She Crab Soup
For 6-8 people
Ingredients:
2 tbsp. butter
1/2 cup minced onion
1/4 cup minced celery
2 tbsp. flour
1 pound lump crabmeat, flaked
3 cup clam juice
1/2 cup heavy cream
1 dash cayenne pepper
3 tbsp. sherry
Method:
1 In a
stockpot over medium heat, melt butter and sauté onions
& celery until translucent.
2 Whisk in flour and cook for 3-4
minutes, no coloration.
3 Whisk in clam juice and heavy
cream. Heat and simmer 5 minutes until soup thickens.
4 Fold in crabmeat carefully to
preserve lump and simmered for 2-3 minutes.
5 Taste and adjust
seasoning, do not over salt.
6 Add sherry and serve immediately.
Tomato & Boursin Napoléon
For 4 people
Ingredients:
4 medium, firm green tomatoes
1/2 cup all-purpose flour
2 beaten eggs
2/3 cup fine bread crumbs or Panko
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Boursin cheese
1/2 cup tomato sauce, red pepper sauce or green pepper
sauce
Method:
1 Cut unpeeled tomatoes into 1/4
inch slices. Sprinkle slices with salt and pepper. Let
tomato slices stand for 5 minutes. Meanwhile, place
flour, eggs, and bread crumbs in separate dishes.
2 Heat 2 Tbsp of olive oil in a skillet
on medium heat. Dip tomato slices in flour, then eggs,
then bread crumbs. In the skillet, fry half of the
coated tomato slices at a time, for 4-5 minutes on each
side or until golden brown. As you cook the rest of the
tomatoes, add olive oil as needed. Season to taste with
salt and pepper.
3 Stack up fried green tomatoes with 1
tsp of Boursin cheese between each slices.
4 Serve warm with tomato sauce or
roasted pepper coulis.
Crab Cake Dijonnaise
For 4 people
Ingredients:
1 pound lump crab meat, picked free
of shells
1 medium onion, peeled & finely chopped
2 stock celery, washed & finely chopped
1 tablespoon of finely chopped garlic
1 cup panko
2 tablespoon whole grain Dijon mustard
1 cup mayonnaise
1/2 lemon, juiced
2 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 dash cayenne pepper
1 tablespoon of finely chopped chives or parsley
Sauce Dijonnaise
1/2 cup heavy cream
2 tablespoon whole grain Dijon mustard
Method:
1 In medium sauce
pan, sautéed onion and celery in olive oil for 3-4
minutes. Add garlic and cook for 3 more minutes.
2 Remove from stove, transfer in mixing
bowl and add mayonnaise, Dijon mustard, lemon juice,
cayenne pepper, salt & pepper. Carefully fold in crab
meat to preserve lump shape and add panko to firm up
consistency.
3 Heat olive oil in a large skillet
over medium heat. When oil is hot carefully place crab
cakes, in batches, in pan and fry until browned, about 4
to 5 minutes. Carefully flip cakes and fry on other side
until golden brown, about 4 minutes.
4 In medium sauce pan, boil cream and
Dijon mustard for 3-4 minutes and set aside.
5 Serve crab cakes with sauce
Dijonnaise and garnish with chives or parsley.
Recipe from Chef Eric Masson
Chef/Owner of The Brentwood Restaurant & Wine Bistro
www.TheBrentwoodRestaurant.com
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