Jumbo Lump Crab Stuffed Mushrooms
Makes 60 Medium Sized Mushrooms
Perfect for any party, pot luck or catered event; these Jumbo Lump Crab Stuffed Mushrooms are easy to make, taste great and are an excellent appetizer to pass around.
60 – Medium Sized Mushrooms, Stem Removed
1 lb – Jumbo Lump Crab Meat
4 – Celery Sticks, Diced Small
2 – Medium Whole Shallots, Diced Small
3/4 Cup – Mayonnaise
3 Tbsp – Dijon Mustard
1 Cup – Panko
2 – Whole Eggs
1/4 Cup – White Wine
1/4 Cup – Vegetable Oil
1/4 Cup – Melted Butter
1 Tsp – Cayenne Pepper
2 Tsp – Kosher Salt
1. Place the mushrooms on a sheet pan, drizzle with oil and season with salt, set aside.
2. Drain the crab meat of any extra liquid and place into a mixing bowl.
3. Sauté the shallots and celery with some oil, deglaze with the white wine and reduce the liquid on a medium flame, about 3 minutes, let cool.
4. In a separate mixing bowl whisk the eggs, mayo, mustard, cayenne pepper and salt and blend well.
5. Add the panko, mayo mix and cooled vegetables to the crab meat; lightly fold all of the ingredients together.
6. Stuff each mushroom with the crab mixture, once finished drizzle some of the melted butter over the top of the mushrooms.
7. Bake in a 350 degree oven for 12-15 minutes. You can serve them as is or with a light scampi sauce or fresh lemon wedges.
Organic Thai Brown Rice Noodles
This organic recipe is fresh and flavorful, and it’s simple to make too. It features brown rice noodles and lots of fresh summer vegetables — feel free to add or substitute depending on what’s available at your local market.
4 – Nests of Organic Thai Brown Rice Noodles
28 – Pieces Sugar Snap Peas
14 – Pieces Haricot Vert
4 – Red Radishes
1 – English Cucumber
1 – Fresh Shallot
1 – Carrot
1 – Cup Thai Basil Vinaigrette (See Below)
Thai Basil Vinaigrette
1/4 Cup – Orange Juice
1/4 Cup – Lime Juice
1/2 Cup – Thai Basil
1/2 Cup – Cilantro
1 – Shallot
1 tsp – Honey
1 tsp – Sugar
1/2 Cup – Vegetable Oil
Salt & Pepper to taste
1. Bring water to boil. Pour the boiling water over brown rice noodles until they are completely submerged. Every minute or two, give the noodles a stir to loosen them. When they are limp, taste them for an al dente hardness. Set aside to cool.
2. Clean Peas. Cut Haricot Vert in half. Thinly slice the Radishes, Cucumber and Shallot. Shred the Carrot thin. Set aside
3. Place all Thai Basil Vinaigrette ingredients into a blender or food processor and blend for 1 minute. Slowly add oil and salt and pepper to taste.
4. Dress the noodles with the vinaigrette and arrange the vegetables on top. Drizzle some more vinaigrette over the vegetables and serve
Hemp Seed Dusted Alaskan Halibut
Good fish paired with great seasoning and a nice crust is divine. This easy recipe for hemp crusted fish is a unique way of incorporating the nutty wholesome flavor of hemp with what may seem as an unusually matched ingredient at first. The first bite will have you thinking otherwise.
4 – 6 ounce Halibut Fillets
½ – Cup Toasted Hemp Seeds
1 – Egg, Beaten
¼ – Cup Canola
Salt and White Pepper, To Taste
Quinoa Vegetable Quenelle
1½ – Cups Cooked Quinoa
¼ – Cup Carrot, Diced
¼ – Cup Celery, Diced
1 – Small Shallot, Diced
¼ – Cup Cucumber, Diced
½ – Pint Grape Tomatoes Cut in Half
1 – Lemon for Squeezing
1 – Tablespoon White Wine Vinegar
Salt and Pepper To Taste
Roasted Red Pepper Coulis
1 – Red Pepper, Roasted, Peeled and Diced
2 – Cloves Garlic, Roasted in Olive Oil
Salt and Pepper To Taste
Season the Halibut with salt and pepper; place the top half into the egg wash and then the toasted hemp seeds. In a heated skillet add the oil and sear the hemp side of the halibut until golden brown. Place on a sheet pan coated with non-stick spray. Cook in a 350 degree oven for 12 – 15 minutes, depends upon thickness of the fish. Serve the fish with the Quinoa and the Roasted Red Pepper Coulis.
Place all of the ingredients into a bowl. Squeeze the lemon into the quinoa, add the vinegar and season with salt and pepper, toss well. Set aside for 15 minutes to allow flavors to be incorporated.
Roasted Red Pepper Coulis
Place all the ingredients, including the oil from the garlic, into a blender. Puree until smooth, season to taste. You can add a little mayonnaise or sour cream to thicken the coulis, if needed.
Chilled Summer Gazpacho
Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighboring Portugal, particularly during the hot summers, as it is refreshing and cool.
6 – Plum Tomatoes, Seeded, Diced
1 – Small Red Onion, Diced
2 – English Cucumbers, Peeled, Seeded, Diced
1 – Red Bell Pepper, Seeded, Diced
1 – Green Pepper, Seeded, Diced
1 – Jalapeño, Seeded, Diced (seeds may be left in to make the soup spicy)
3 – Cups Sacramento (or other brand) Tomato Juice
2 – Tablespoons Fresh Cilantro (may substitute parsley or other herbs)
Juice from 2 Limes
* Salt and Cayenne to Taste-add after the soup has been blended
1. With a stick blender or in a Robot Coupe, blend all of the ingredients together, carefully doing so as to not puree the soup.
* The Gazpacho should be a little chunky.
2. Let sit for at least 3 hours so that all of the flavors come together.
3. Serve in a chilled bowl and garnish with croutons or jumbo lump crab meat or avocado, maybe all three for a small healthy meal.