Chilled Zucchini Soup
🦀 With Dungeness Crab 🦀
Zucchini is a popular and bountiful summer crop loved for its mild flavor and culinary versatility. But, unfortunately, by itself, zucchini can be a bit boring. Enter crab, Dungeness crab…with its sweet, succulent, ocean-y taste. Here, shredded crabmeat in a lemony mayonnaise mixture pairs with the silky zucchini soup for a stunning summer potage.
Zucchini Soup with Dungeness Crab Recipe
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🦀 Dungeness Crab Nigiri 🦀
Miso-Garlic Mayonnaise, Shiso Leaves, Chives
The sweet ocean-y taste of Dungeness crab is complemented by the fresh herbal notes of shiso leaves – reminiscent of mint, lemon, anise, and basil. The miso mayonnaise adds creamy, nutty, garlicky, and umami characteristics. This two-bite nigiri sushi is a morsel of delight with a complex sweet/savory/herby flavor.
Dungeness crabs get their name from the port of Dungeness, Washington. They are found along the West Coast of North America, typically from Alaska’s Aleutian Islands to Point Conception, near Santa Barbara, California.
Dungeness Crab Nigiri Recipe
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Dungeness Crab & Avocado Rice Bowl
Crab and avocado have been a happy couple long before the invention of the California sushi roll. And in addition to melted butter, mayonnaise has long been a classic sauce to pair with crab… Here, warm seasoned rice is topped with steamed Dungeness crab leg meat, sliced avocado, diced cucumber, and creamy umami-rich Kewpie mayonnaise. The dish is seasoned with a flavorful furikake and drizzled with a syrupy tamari glaze. The combination of flavors, textures, and colors is wonderfully balanced and extremely tasty. Pretty too.
Crab & Avocado Rice Bowl Recipe
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Scallop, Dungeness Crab, Black Quinoa, Spinach, Tomato
Shall we begin? French for “to amuse the mouth,” an amuse bouche is a delectable morsel sent out by the chef in fine dining establishments to welcome and delight the guests. Unlike appetizers, diners don’t choose an amuse bouche from the menu. It is a lagniappe, a little something extra created by the chef, to whet their appetites for the meal to come.
For elegant entertaining at home, I think of an amuse bouche as mingling plush ingredients and pizazzy flavors in a diminutive eye-popping presentation. This scallop & crab amuse bouche was a perfect way to tickle the tastebuds at our recent sea-centric dinner party.
Scallop, Crab, Black Quinoa, Heirloom-Tomato-Meyer-Lemon Sauce Recipe
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Chilled Marcona Almond & Poblano Chile Soup with Sherry
Crab Salad Pillar with Avocado
Diced Watermelon, Feta and Mint
Borage Blossom Garnish
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. June’s summery theme is CHILLED SOUPS.
The chilled almond & chile soup has been a favorite here for over a decade – a STAR of a cold soup that’s hot, smoky, and nutty. If fact, I entered it in a contest at the Los Angeles County Fair years ago, and it won second place. I’ve updated the soup recipe, now using sweet Spanish Marcona almonds and dry Spanish sherry. The basic soup can be simply garnished with bay shrimp or a drizzle of Mexican crema and a few cilantro leaves. Or for entertaining, go all out and build the crab pillar, your guests will be delighted.
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