Tag Archives | crab

ENDIVE SALAD WITH SHAVED FENNEL, PERSIMMONS AND DUNGENESS CRAB

Courtesy Tom McNary, chef, Soif in Santa Cruz

2½ tablespoons shallots, chopped
2 tablespoons tarragon, chopped
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar or apple cider vinegar
2 tablespoons crème fraîche
½ cup pure olive oil (not extra virgin olive oil)
1 head (about 3 ounces) frisée
1 head (about 3 ounces) radicchio
1 bulb (about 4 ounces) fennel, shaved
½ pound Dungeness crabmeat, picked
2 Fuyu persimmons (about 6 ounces), peeled and cut into wedges

Combine chopped shallots, tarragon, lemon juice, vinegar, crème fraîche and olive oil and whisk lightly. If dressing separates, don’t worry—just mix again right before dressing salad.

Mix fennel, frisée, persimmons and radicchio in a bowl. Lightly dress with ¾ of the dressing. Divide into four plates and mound crab on top of … Read More

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DUNGENESS CRAB LASAGNA WITH GREENS AND MUSHROOMS


Photo by Crystal Birns

Courtesy Tom McNary, chef, Soif in Santa Cruz

2 ounces shallots, diced
10 ounces mushrooms (I like porcini and chanterelle)
3 cups cream, reduced to 1½ cups
1½ cups tomato sauce, reduced to ¾ cup, or –½ cup sundried tomato purée
1 pound mixed greens, like kale and chard
1 clove garlic, chopped
¼ cup red onion, thinly sliced
1½ pounds Dungeness crabmeat, picked
2 tablespoons mixed herbs, such as parsley, tarragon and chives, chopped
1 pound fresh pasta sheets, blanched
4 tablespoons Parmesan cheese, grated
Salt and pepper

In a large pan over medium heat, wilt the greens with the red onion and chopped garlic. Strain to remove excess liquid and lightly chop.

Heat cream over medium-high heat and reduce to a simmer until 1½ … Read More

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CHICORY SALAD WITH DUNGENESS CRAB

CHICORY SALAD WITH DUNGENESS CRAB

Chickory Salad

courtesy of Gabriella Café’

Dressing:

1–2 cups olive oil
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons honey
1 tablespoon diced shallot
Pinch salt
Pepper to taste

Blend all ingredients together in a food processor until it emulsifies.

Salad:

2 heads of chicory lettuce, clean
1 cup Dungeness crab
1/2 bunch radishes, sliced
1/2 red onion, sliced

Toss lettuce, crab, radish and onion together in a large bowl. Add dressing. Serve chilled.

Recipes: Additional recipes from Gabriella Café can be found at www.ediblemontereybay.com under the “Recipes” tab. The recipes are Slow-Braised Short Ribs with Wild Chanterelle Mushroom Bread Pudding, Mizuna Salad with Pickled Chickpeas and Castle Vetrano Olives and Roasted Live Earth Beets with Walnut Purée, Arugula, Candied Citrus and Herb … Read More

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