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    Food

    Jumbo Lump Maryland Crab Towers

    Jumbo Lump Maryland Crab Towers

    Ingredients

    l/2 cup micro greens (baby arugula, burgundy amaranth, Mache, etc.)

    2 ripe avocados, skinned and finely diced

    Crab Remoulade

    1 lb. jumbo lump Maryland crab l/3 cup mayonnaise

    1/3 tsp. fresh squeezed lemon juice

    2 Tbsp. capers

    1 tsp. chopped parsley

    l/2 tsp. salt

    Mix mayonnaise, lemon juice, capers and parsley. Gently fold in crab meat.

    Mango Salsa

    2 ripe mangoes, peeled and diced

    l/4 cup red onion, minced

    l/2 cup red sweet bell pepper, finely diced jalapeno, seeded and finely diced

    Juice of one lime

    Pinch of salt 

    Preparation

    Remove top and bottom of standard tin can (3.5 inches wide and 5-6 inches tall). Use this mold to create four individual "towers," layering the mold with a quarter of the avocado mixture, then l/2 cup of salsa, then a quarter of crab mixture. Pack down each layer firmly with a tamper or your fingers. Carefully remove mold and repeat procedure three more times. Garnish with the micro greens on top and around base of each serving. Makes four individual lunch or appetizer servings

    Crab Tustadas

    Crab Tustadas

    Ingredients

    4 Limes, zest and juice

    1 Bunch Cilantro, chopped

    1/2 Red Onion, diced

    1 Jalapeño, diced

    2 Tomatos, diced

    Salt and Pepper to taste

    1 Tablespoon Olive Oil

    ¼ Cup Mayonnaise

    Preparation

    Combine all ingredients and mix well.

    Serve on tostada shell. Garnish with lime and chopped cilantro.

    Ahi Tuna Tower Salad

    Ahi Tuna Tower Salad

    Soy Dressing

    6 eggs

    5 cups olive oil

    2 cups teriyaki sauce

    3 tablespoons ginger

    3/4 cups white vinegar

    1 tablespoon red pepper flakes 1/2 cup sesame seeds

    1/4 cup chopped cilantro

    Blend all ingredients except oil. Drizzle oil in while blending. 

    Wasabi Cream Sauce

    4 cups sour cream

    1 cup wasabi powder

    1 cup honey 

    Preparation

    Place soba noodles on plate. Top with mesculine lettuce that has been tossed in soy dressing. Arrange fried wontons and sesame-encrusted ahi tuna in a layered tower on top of lettuce. Hold in place with a toothpick. garnish with a soy dressing and wasabi cream drizzle.