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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Jumbo Lump Crab Tacos

Let's Dish

Jumbo-Lump

Crab!!!!

 

 

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Crab Avocado Dip

I’m using chives, from My Hanging Herb Garden, for both my Crab Guacamole Dip and Jumbo Lump Crab Tacos. Above I’ve shown a few different ways you might like to serve these recipes. Whether serving them with crispy pita chips, warm tortilla chips, or mini tacos, will impress family and friends.

Crab Tacos (3)

Crab Tacos (3)

Crab Tacos

Jumbo Lump Crab is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are endless. I’m going to share my two favorite ways to enjoy crab.

Guacamole (3)

Guacamole-13

Guacamole (1)

Chives (2)

Chives (2)

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Red Onion

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Cilantro

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Prep Time: 30 Minutes
Yields: 6 mini tacos
Yields: 6 tostadas
Equipment: large mixing bowl, elevated oven-proof wire rack, 1 rimmed baking sheet pan, rubber spatula, chef’s knife

Ingredients For Crab Tacos And Tostadas:
1 pound jumbo lump crab meat
juice of 1 1/2 limes
1/4 cup finely diced red onion
1/4 cup of finely minced seeded Fresno Chili
2 tablespoons finely minced fresh chives
2 tablespoon of freshly chopped cilantro
1 tablespoon Kosher salt
pinch of freshly cracked black pepper
1 package of wonton wrappers
6 tostadas

Directions For Mini Crab Tacos:
Place the lump crab meat into a bowl. Next add chives, red onion, Fresno chili, cilantro, lime juice, Kosher salt, and freshly cracked black pepper. Gently toss all the ingredients together.

Ingredients For Crab Guacamole:
1 pound lump crab meat, reserve 5 tablespoons for garnish
4 avocados, pitted and diced
1/4 cup fresh store-bought salsa (thoroughly strained)
1 1/2 limes, juiced
1 Fresno chili, seeded and minced
1/4 cup red onion, finely diced
2 tablespoons cilantro leaves, roughly chopped
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Directions:
Half and seed all 4 avocados transfer into a large mixing bowl. Add the rest of the ingredients to the bowl. Using a fork mash the avocados. Do not mash until completely smooth. Allow some chunky pieces to remain for texture, mix to combine. Add the jumbo lump crab meat to the guacamole. Using a rubber spatula gently fold in the crab meat. Reserve 1 tablespoon, per tostada, of jumbo lump crab meat for garnish.

Directions For Wonton Taco Shells:
Preheat oven to 350-degrees F.
Place an elevated oven-proof rack on a baking sheet. Using either round or square wonton wrappers, lay the wonton wrappers over each wire rack to form a taco shell.

Bake for 8 to 9 minutes. Remove the wonton wrappers from the oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling.

Note: Place 1 teaspoon of guacamole on the bottom of the plate to use as “food glue”. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

Chunky-Style Guacamole

My Hanging Herb Garden And Summertime Flowers

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Arugula Salad With Herb Crusted Goat Cheese Medallions

 

Aruguala Salad Herb Goat Cheese Medallions and Seared Scallops

Herb Crusted Goat Cheese Medallions

A simple cool crisp arugula salad with sliced red onion, fresh lemon juice, and *e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb-crusted goat cheese medallions, that takes the salad to a whole new level. Really delicious and simple to make. Let me show how I make these little gems. This is my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Steve brought home half a pound of fresh sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them. That’s why you see them in the picture.

Below are my new garlic chives!

Chives

Flat Leaf Italian Parsley

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Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: approx. 10 minutes.
Total Time: 25 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, parchment paper, large mixing bowl, 4 porcelain salad bowl, 12-inch sauté pan

Ingredients For Arugula Salad:
2 4-ounce packages of arugula, pre-washed
1/2 red onion, thinly sliced into half-moons
3 lemons, juiced, 2 tablespoons per salad
4 tablespoons of *E.V.O.O, 2 tablespoons per salad
Kosher salt to taste
Freshly ground black pepper to taste

Ingredients For The Fried Goat Cheese Medallions:
2 11-ounce logs of goat cheese, sliced into 12 medallions 1/2-inch thick
3 large eggs, beaten
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons of minced chives
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 cups of Panko bread crumbs
2 tablespoons of unsalted butter
1 tablespoon of olive oil

Directions:
Start by dividing evenly, into four porcelain salad bowls, the arugula, and sliced red onions. Cover each bowl with plastic wrap and transfer to the refrigerator to stay cold until ready to serve.

The Breading:
Place the panko, chives, and Italian flat-leaf parsley into a large mixing bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, fresh ground black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese logs from the frig and slice into 12 1/2-inch thick medallions.

Dip the medallions, a few at a time, flipping with a fork, into the seasoned egg mixture, toss to coat. Next, carefully using a fork to transfer them, two or three at a time, into the herbed Panko, using a fork to flip the medallions.

Place the breaded goat cheese onto a rimmed baking sheet pan lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

In a large sauté pan. until over medium heat melt butter and olive oil swishing around to coat the pan. Once melted, arrange the breaded goat cheese medallions in the pan, do not overcrowd. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until lightly browned on the outside not allowing the cheese to melt on the inside.

Note:  Cook just until lightly brown on both sides.

Note:  If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To Serve:  Squeeze fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh ground pepper to taste. Drizzle with the *E.V.O.O. and toss.  Top each with three goat cheese medallions. There you have it my Arugula Salad With Herb Crusted Goat Cheese Medallions.

Serve immediately.

*E.V.O.O. is extra virgin olive oil.

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My Comfortable Place

My Comfortable Place (2)

Spring Flowers

Potting Table (1)

Potting Table (2)

Potting Table

Spathiphyllum

While sitting in my rocking chair, I had a thought. I decided to challenge myself to use each one of my herbs to make really easy and delicious dishes.

Rosemary

My rosemary plant is out back in a different garden. Rosemary. is a much hardier herb and grows to be quite large. Planting the Rosemary in the ground only made sense.

Sweet Basil (2)

Sage

Oregano

English Lavender

Mint

Chives

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Flat Leaf Italian Parsley

Starting soon, I’ll be profiling each of these herbs and incorporate them into a main or side dish. Fresh herbs bring so much flavor and to any recipe. They give the dish a gourmet touch. Well, I better get started on my first dish! Happy Cooking!

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