Here are Chef’s favorite recipes from his new menu line up. Bon Appetit!
This rich and elegant dish comes together in just minutes. Chef McKnew serves it alongside pasta or rice to make a full, comforting meal– perfect for the cold weather that marks the end of Chesapeake crab season.
- 1 oz butter
- 2 oz diced blanched applewood smoked bacon
- 2 oz diced ham
- 1 tsp minced garlic
- 2 oz sliced mushrooms
- 2 oz diced onion
- ½ oz white wine (Chardonnay)
- Dash Old Bay
- Pinch chopped fresh parsley
- 8 oz jumbo lump backfin crabmeat
- Sauté butter, bacon, ham, onion, garlic and mushrooms for about 3 minutes.
- Deglaze the pan with the white wine.
- Add crabmeat and Old Bay.
- Toss carefully to not break up the lump crabmeat.
- Serve over pasta or rice.
- Garnish with fresh chopped parsley.
Remoulade Crab Salad
- 1 pound jumbo lump crab meat
- 3 ½ oz remoulade sauce
Gently mix the sauce (recipe below) with the crabmeat.
- 1 cup mayonnaise
- 1 TB chopped pickles
- 2 cups chopped capers
- 2 tsp Dijon mustard
- ½ tsp anchovies
- ½ tsp dry tarragon
- 1 tsp chopped parsley
Mix all ingredients together in the blender for one minute.
Crab, Mango and Avocado Stack
To make the stack, use a 3 inch circle mold. This can be a plastic sleeve, or any round item like a styrofoam or paper cup, that can hold the shape.
- Crab Remoulade
- Fresh Avocado, sliced, seasoned with a little fresh lime juice and sea salt.
- Wasabi Sauce (purchased)
- Chipotle Sauce (purchased)
- Sweet Yellow or Red Pepper Sauce (purchased)
- Mango Salsa
- Place the mold on a solid surface.
- Inside the mound, layer first the avocado, then the mango salsa, then the remoulade.
- Serve the sauces and bread or crackers as a garnish.
- 2 cups fresh ripe and sweet, but firm mango, diced
- 1/2 cup tomatoes, diced
- 1/2 cup red and green peppers, diced
- 1/2 cup red onion, diced
- 2 oz green onion, sliced thin
- 1 TB cilantro, minced
- 1 TB parsley, minced
- Mix the ingredients together in a small bowl.
- Alternatively, you could season the salsa to your preference with 1 tsp fresh lime juice, 1/2 tsp jalapeño pepper or red pepper flakes, minced, and 1 TB grass olive oil.
Alternative Cream of Crab Soup
A nice twist on the traditional though ubiquitous and sometimes tiresome Cream of Crab soup.
- 8 ears Silver Queen corn, lightly grilled, removed from cob
- 1 lb Premium cooked Applewood smoked bacon, cooked, drained and diced
- 1 bunch scallions, cut on the bias
- 3-4 dashes Tabasco, Sriracha or favorite hot sauce
- Follow the steps in the Cream of Crab recipe, reserving crabmeat, sherry and chives. Strain.
- In a double boiler, add corn, bacon, scallions and hot sauce to soup.
- Simmer until hot and thick, but do not scorch or burn.
- Add lump crabmeat, drizzle with sherry and chopped chives.
Ports of Call Crab Cakes
- 8 oz mayonnaise, such as Duke’s or Hellman’s
- 1 egg
- 1 TB fresh chopped parsley
- 1 TB Old Bay
- 2 tsp. Worcester Sauce
- 2 tsp lemon juice
- 2 TB prepared mustard such as French’s Yellow Mustard
- 2 lbs Jumbo Lump Crab Meat
- 1 cup live bread crumbs*
- Combine mayonnaise, eggs, parsley, Old Bay, Worchester sauce, lemon juice and mustard in a mixing bowl. Stir thoroughly.
- In separate bowl, add crabmeat, slowly add batter and fold carefully as to not break up the crab meat.
- Add bread crumbs in three parts until crab/batter mixture becomes firm (test by forming a small crab ball, which should hold together). Portion into balls or 4 oz. cakes.
- The crab cakes can be sautéed, broiled or fried.
*Live bread crumbs are made from fresh white bread with crusts removed, chopped very fine.Feel free to share...