Wednesday, August 7, 2013

Crab Mikl

The original Crab Louie used Dungeness Crab, tomatoes, asparagus and chili sauce. Created in 1904 at Solari's in San Francisco and is still served in the Palace Hotel, San Francisco. It was known as a heavy, rich dish. Here is my Much lighter take:

1 pkg (12 oz.) Imitation Crab chunks
½ Cup of no-fat unflavored Greek style yogurt
2 tsp light mayonnaise
2 tsp Coleman's Original English Mustard or Dijon
2 Tbs Sweet pickle juice
3 hard-cooked eggs chopped
1 cup thin sliced celery
1/3 cup finally cut onion. (I used green onion)
1 tsp salt
¼ tsp ground white pepper
2 pinches roasted smoky sweet red pepper flakes
2 large tomatoes or if preferred Green Peppers

Thaw crab by running cold water over the unopened package in a bowl in the sink. This is the safest and fastest way to thaw frozen meat.
Boil the three eggs, when shelled and cool, throw away two of the yokes, then coarse chop the eggs.
Slice and chop very thin the onion and celery you want these tiny.
This makes a great substitute for regular mayonnaise.
Mix the yogurt, lite mayo, and mustard.
Add the pickle juice slowly, checking taste. If too sweet, add a drop or two of lemon juice.
Mix well, if you have time, allow to blend overnight in refrigerator.

Add egg, celery and onion to crab, fold in mayo mixture, Salt and pepper to taste

Wash and slice a big red tomato and scoop out just a bit of the seeds.
Stuff with Crab mixture and garnish with Red pepper flakes.

Serve this with simple steamed broccoli – no sauce and balance with drained peaches in natural juice, sprinkled with cinnamon and just a slight drizzle of real maple syrup, heated in microwave.

Master's guests will be amazed at how rich and decadent this tastes!
Please notice how slave attempted to not only balance the tastes, but also the colors and textures on the plates. You first taste with the eyes!

Forever the property of Master Indy

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

No comments:

Post a Comment