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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)

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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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Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey 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 Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair 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 using fresh mint from my garden for this recipe.

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Fresh Mint Leaves

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Food Mandoline Slicer

Diced English Cucumber

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 a food Mandolin is the perfect tool for making thinly sliced cucumbers. I have some other goodies up my sleeve too!

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Roasted Pancetta

Fresh Mint Leaves

Diced English Cucumber

Food Mandoline Slicer

Photo May 22, 2 08 41 PM

English Cucumber

diced-honey-dew-melon

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Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (4)

 

 

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
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 all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

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

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 smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

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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.

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.

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.

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Scallop Gratin:
Prep Time: 10 to 15 minutes
Cook Time: 10 to 13 minutes
Total Time: 28 minutes
Yields: 6 servings
Equipment: 2 rimmed baking sheets pans, 6 small grain dishes

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:
Preheat oven
to 425-degrees F.
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, divide the topping between the six gratin dishes. Do not completely cover the scallops. This will allow the scallops to caramelize on top.

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
Total Time: 4 hours 15 minutes

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.

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

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