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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- Two Ways

Let's Dish

Jumbo-Lump

Crab!!!!

 

 

Photo Jul 27, 10 57 54 AM

Crab Avocado Dip

Crab Tacos (3)

 

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.

 

I’m using cilantro and chives, from my 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 as mini tacos, they’ll be a hit.

Prep Time: 30 Minutes
Each Recipe Yields: 6 servings each

Ingredients For Crab Tacos:
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
mini crunchy taco shells

Directions For Mini Crab Tacos:
Place the lump crab meat into a bow. 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:
1/2 pound lump crab meat
4 avocados
1/4 cup fresh salsa
juice of 1 1/2 limes
1 Fresno chili, seeded and minced
1/4 cup of finely diced red onion
2 tablespoons chopped fresh cilantro leaves
2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper

Directions:
Half and seed all 4 avocados. Place into a large bowl. Add the rest of the ingredients to the bowl. Using a fork, mash the avocados and incorporate them with the other ingredients. Leave some chunky pieces for texture. Reserve a couple of tablespoons of crab meat for garnish. Add the lump crab meat to the guacamole and gently stir through. Won Ton Wrappers (2)

Directions: For Mini Crunchy Taco Shells
Preheat oven to 350 degrees F. Place elevated metal cooling rack (usually used for cooling cookies) on a baking sheet. Using either round or square wonton wrappers, lay the wonton wrappers over each wire of the rack forming a taco shape.

Bake for 8-9 minutes. Remove wonton wrappers from the oven and let cool slightly. Gently remove shells from the rack, then carefully spoon in the crab filling.
Note: I like to use a teaspoon of guacamole on the dish as food glue. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

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Honeydew Cucumber Soup

Soup’s Chillin’!
Let's DishHoney Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Cucumber Soup With Fresh Mint. I am displaying a variety of garnishes just to give you some ideas of what would really be delicious and pair well with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m going to be using fresh mint from my garden for this recipe today.

 

First, I want to set aside the ingredients that will give my soup lots of texture, and also can be used as toppings or garnish.   Using my food Mandolin that you see in the picture above will make the perfect tool for thinly sliced cucumbers. I have some other goodies up my sleeve too!

 

To contrast the sweetness of the soup, I’ve crisped up some Pancetta. Pancetta is Italian bacon. It’s cured but not smoked and filled with peppercorns, and sometimes pistachios, delicious!

 

 

Prep Time: 30 minutes
Inactive Prep Time: chill for 1 hour
Total Time: 1 hour 30 minutes
Equipment: Blender or food processor, food mandolin, Melon Baller
Yields: 4 servings

Ingredients:
1 to 2 melons (not over ripe) yielding 8 cups of  large dice honeydew melon, 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber peeled and diced, 1/2 cup small dice, reserved for garnish, 12 very thin slices ( using food Mandolin) of cucumber reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crisped Pancetta
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios
2 tablespoons of Agave nectar
1/4 cup of water
1 lime juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions: First, is to get the ingredients you’ll be using for the garnish and toppings prepared. The pistachios,  small diced cucumber, melon balls, and crisped Pancetta.

Directions For Pancetta:
Preheat oven to 450 degrees F. Place the pancetta slices, evenly spread out, on a baking sheet, lined with parchment paper. Bake for 8-10 minutes and let cool. Set on a plate lined with paper towel, set aside.

If needed, do this step in batches. In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until a smooth consistency. Refrigerate for a few hours.

To serve,  divide equally among 4 bowls. To each of the bowls, I like to add 1 tablespoon of Greek yogurt, small diced cucumber, and melon balls.  Finally, garnish with cucumber slices and a sprig of mint.  Crispy pancetta and pistachios are optional. They will give that sweet and salty flavor combination, delicious!!!

 

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Sea Scallops Two Ways- Scallop Ceviche And Scallop Gratin

 

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Every now and then I look back at a few of my past recipes and maybe give them a face-lift. I decided to do that here with the beautiful sea scallops.

Making two completely different dishes using this one ingredient. If you remember, my original Sea Scallop Gratin was made as an entrée. As delicious as that dish was, I wanted to tweak it slightly. This time both of my scallop dishes are appetizers, Sea Scallops Two Ways- Ceviche And Gratin.

They’re delicious, great for entertaining, and simple to make. The Ceviche is a gluten-free dish. If you choose to use a gluten-free Panko, the gratin can be too. The specific change I wanted to make is in how I used the topping for this gratin. In my original recipe, the topping totally covered the top of the scallops. Even though the topping is an essential part of this dish, I wanted the scallops to peek through a bit more, allowing them to caramelize on the top. It’s really about the balance between the topping and the scallops themselves.

Anyway, let’s talk about my fresh mango and cucumber ceviche. I’m putting my spin on a Peruvian style Ceviche. They have these large popcorn kernels in Peru that you just can’t seem to get here. I just bought some corn nuts! You’ve seen those salty large corn kernels they sell in convenience stores. I just sprinkle of few on top of each serving. This gives the Ceviche great texture and crunch.

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When you’re ready to work with sea scallops,  there is a side-muscle on each scallop that needs to be removed. You don’t want to eat it. The pictures above help to illustrate what I mean. You also want to always pat the scallops dry using a paper towel to remove any excess moisture before continuing on with your recipes.

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Marinating seafood in citrus is very common in Latin cuisine and a great way to experience fresh scallops. If you decide to make these two appetizers, start with the Ceviche. You need to get the scallops cleaned and quartered, and submerged, into the citrus marinade.

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My Scallop Gratin is just as easy to make. I’ve made some slight changes from my original recipe. I found less to be more in the presentation of the Scallop Gratin that makes a big difference in the final dish. I’ll explain in a minute.

It doesn’t matter if you’re making them as a main course, using larger gratin dishes, or as an appetizer using smaller ones. The method is still the same. This time I’m not completely covering the scallops with the topping. I’m letting the scallops to peek through the topping allowing them to caramelize. The balance between the two works.

Scallop Gratin:
Prep Time: 10 to 15 minutes
Equipment: 2 baking sheets and 6 small grain dishes
Yields: 6 servings
Cooking Time 10 to 13 minutes

Ingredients:
1 pound of cleaned, dried and quartered sea scallops
6 tablespoons of dry white wine
6 large garlic cloves, minced
1/2 a red onion, minced (substitute minced shallot)
1 teaspoon crushed red pepper flakes (optional)
3 tablespoons of finely chopped flat-leaf Italian parsley, plus extra for garnish
1 tablespoon of finely chopped basil leaves
zest of a lemon
2 tablespoon of fresh lemon juice
2 tablespoons of Pernod (anise-flavored liqueur)
2 teaspoon of Kosher salt
1 teaspoon of black pepper
1 1/2 heaping cups of Panko (or gluten-free Panko) bread crumbs
6 tablespoons of olive oil
6 wedges of lemon to squeeze over the top of each dish when baked

Directions:
Take 6 small gratin dishes, place on two baking sheets. Equally divided a pound of the cleaned, dried, and quartered scallops into each dish. Next, add one tablespoon of dry white wine to each of the dishes.

In a large bowl, add one stick of softened unsalted butter. To the softened butter add minced garlic, finely minced red onion (or minced shallot), crushed red pepper flakes (optional), fresh finely chopped Italian flat-leaf parsley, fresh finely chopped basil, lemon zest, fresh lemon juice, Pernod (anise-flavored  liqueur), Kosher salt, black pepper, Panko (or gluten-free Panko) breadcrumbs, and olive oil. Mix all these ingredients together to make the topping.

Using a spoon, equally divided the topping among the six gratin dishes but not completely covering the scallops. This will allow the scallops to caramelize better, plus I really like the presentation better.

Preheat oven to 425-degrees F.
Cook for 10 to 13 minutes. As soon as they come out of the oven, squeeze some fresh lemon juice over each one of the Scallop Gratin and serve immediately.

Scallop Ceviche:
Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: 3 1/2 to 4 hours

Ingredients:
1/2 pound of Sea Scallops, quartered
5 limes, juiced
1/2 a red onion, finely diced
1 jalapeno, seeded and diced
1/2 an English cucumber, diced and seeded
2 fresh mangos, diced
2 avocados, sliced
1/2 cup of red bell pepper, finely diced
1/2 cup of yellow bell pepper, finely diced
1/2 cup of orange bell pepper, finely diced
1/2 tablespoon olive oil
1/8 teaspoon Kosher salt
3 to 4 fresh cilantro leaves per glass
corn nuts to garnish. 4 to 5 corn nuts per glass

Directions:
First, place the quartered scallops in a bowl (that has a lid to fit). Add the diced bell peppers, onions, jalapeno, Kosher salt, olive oil and fresh lime juice to the bowl. Stir all the ingredients together. Make sure all the ingredients are submerged in the lime juice. Place the lid on and refrigerate for 3 1/2 to 4 hours. Every half hour goes in a stir the ingredients. Then press all the ingredients down into the lime juice so they’re completely submerged.  When the scallops are completely opaque in color, they are ready.

At this point, slice the avocado spritzing them with a little lime juice so they stay bright green. Next, dice the mango and cucumber. Have 4 glasses or whatever you choose to serve your ceviche in ready.  Take the Ceviche out of the frig. Using a spoon, place an equal amount of the scallops with the diced bell peppers, jalapenos, and onions in each glass.

Add to each one equally, the diced mango, and cucumber. Garnish with avocado, cilantro leaves, and corn nuts. Place the glasses on a sheet tray and refrigerate until ready to serve.

www.YouTube.com/Linda Lou Hamel Scallops Two Ways

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