Ready for the Preakness?

Ready for the Preakness?
 
This second leg of the Triple Crown can be a festive occasion for a Preakness party.
I’ll Have Another...
with a small plate menu…perhaps indeed.
The Menu Shoppe has it covered…
winning tips for spectacular menus.
 King Crab with Avocado Shooters
Steamed Corn Custards with Crab
Crab Cakes with Cucumber Tartar Sauce
 
Add a drizzle of coconut rum for extra dazzle.
King Crab with Avocado Shooters
1/2 pound king crab in the shell or 6 ounces lump crabmeat
**or Chesapeake variety
2 small avocados—
1 cut into 1/2-inch dice, 1 cut into 8 wedges
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 tablespoon finely chopped cilantro
3 tablespoons unsweetened coconut milk
1/4 teaspoon finely grated peeled fresh ginger
Salt and freshly ground pepper to taste
In a shallow bowl, coarsely mash the diced avocado with a fork. Add the heavy cream and lemon juice and mash the mixture just until combined. Stir in the chopped cilantro and season generously with salt and pepper. With kitchen scissors, cut the crab leg shells and pull out the crabmeat. Cut the crabmeat crosswise into 1-inch pieces and shred the crab. In a small bowl, combine the coconut milk and ginger. Fold in the crab and season with salt and pepper. Spoon the crab and avocado into 8 small glasses. Top each shooter with an avocado wedge and serve.
Great cornfield and bayside bounty
Steamed Corn Custards with Crab
for the custard
1 cup fresh corn kernels
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt
for the crab topping:
1 (3/4-lb) king crab leg,  shell discarded
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
Make custards:
Cook corn in a 1-quart saucepan of boiling salt water until very tender, 3 to 5 minutes, and drain in a sieve.  Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins. Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.
Make crab topping while custards cool:
Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
Serve custards topped with crab.
Classic Old Bay seasoning or regional Delmarva ( acronym for the Chesapeake region DE, MD, VA )
Crab Cakes with Cucumber Tartar Sauce
for the crab cakes
1 pound fresh lump crabmeat, picked over
1/2 cup plus 1/3 cup dried bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 scallion, white and green parts, finely chopped
1/2 teaspoon Worcestershire sauce
vegetable oil for deep-frying
1/2 teaspoon Delmarva Seasoning,
or store-bought Old Bay Seasoning
for the tartar sauce:
1 cup 1/8-inch cubes peeled and seeded cucumber
1/2 teaspoon salt
1/2 cup mayonnaise
1 scallion, white and green parts, finely chopped
2 tablespoons nonpareil capers, rinsed
1 teaspoon anchovy paste
To make the tartar sauce:
In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry. In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead).
To make the crab cakes:
Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside. Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in amuse bouche, appetizer, lounges, seafood and tagged , , , , . Bookmark the permalink.

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