Chef John Howie owns a wonderful restaurant in Bellevue, Washington called Seastar. At this restaurant Chef Howie serves up the freshest and most flavorful seafood in the northwest. A couple of years ago he also launched a cookbook "Passion and Palate - Recipes for a generous table" where some of his most popular dishes are represented. One of my favorite recipes from that book is a very light but delicious Dungeness Crab Salad.
3/4 cup (6-8 ounces) fresh Dungeness crab meat
1 tbs plus 1 1/2 tsp very finely minced celery
1 tbs very finely minced sweet white onion
1 1/2 tsp sliced fresh chives
3 tbs diced firm but tender avocado
12 red or pink grapefruit sections, membrane removed
8 lengthwise slices of avocado, 1/4 inch thick
2 tbs Tomato-Thyme Dressing
1/4 cup micro peppercress or microgreens
Creamy Lemon Chive Dressing
2 tbs Mayonnaise
1/2 tsp very finely minced lemon zest
1/2 tsp fresh lemon juice
3/4 tsp very finely sliced chives
Pinhc of ground white pepper
1/8 tsp sea salt
1 tbs fresh white or sweet onion juice
3 tbs double-concentrate tomato paste
1/4 cup peeled, seeded and diced Roma tomatoes
1/4 cup white balsamic vinegar
2 tbs plus 1 1/2 tsp sugar
3/4 tsp chopped fresh thyme leaves
1/4 tsp freshly ground black pepper
1/4 tsp freshly ground white pepper
1/2 cup olive oil
To make the Tomato-Thyme Dressing:
Place all ingredients except the olive oil in a blender and puree. Then slowly drizzle in the oil. Refrigerate in a covered container for at least 12 hours to let the flavors blend. Stir thoroughly before using.
To make the Creamy Lemon Chive Dressing:
In a bowl combine all the ingredients and mix until completely incorporated. Cover and refrigerate for at least 2 hours to let the flavors blend. Stir thoroughly before using.
To prepare the salad:
Mix the crab, celery, onion and chives together in a bowl. Gently fold in the dressing, taking care not to break up all the crab. Fold in the diced avocado. Refrigerate until needed.
For each serving, place a plastic ring in the center if a plate. Fill the ring with with a quarter of the crab salad. Lightly press the salad down on the ring and then pull the ring off. Place the grapefruit and avocado slices on the right side of the crab salad, fanned toward the bottom of the plate, alternating grapefruit with avocado.
Next, put the Tomato-Thyme dressing a squeeze bottle. Start with a large drop of dressing on the upper-left side of each plate and then work down towards the bottom, placing 4 more increasingly smaller drops. Top each crab meat tower with micro cress or greens.
I love this recipe, it is great appetizer or fresh salad. The Tomato-Thyme dressing is very versatile and goes with almost everything green. Enjoy this recipe and whenever in Bellevue, visit Chef Howie and enjoy his wonderful seafood.
Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully.
Cooking at home