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Makrut Lime Crab Mix
Oven
Roasted Crab Coated Halibut with Cucumber Carpaccio
Crab Beggar’s Purse
Veggie Tempura with Crab Dip
WINE
NOTES
Blue
Ginger Gimlet: A signature libation at Blue Ginger, this is an
interesting twist on a standard cocktail. Doubling up on the lime will
intensify the flavor. Use your imagination and add a new ingredient to an
old drink to give it new life. Example: a mango side car using mango juice
instead of orange. This is great w/ fried canapés.
Marc
Bredif Vouvray; Loire Valley, France: Vouvray is made from the chenin
blanc grape and is found around the town of Vouvray near the Loire Valley.
It can range in profile from off dry to sweet with notes of flowers,
honey, and raisins. The Loire Valley diet is comprised largely of seafood
and the wines that come from there work very well with fish. Hint: when
cooking certain dishes, look to where they come from or what foods are
eaten in certain regions. People’s diets dictate their palate preferences
and influence the ways they create the profiles of their wines.
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Crab Beggar’s Purse
Makes 12
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1 package thin, square wonton skins
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Egg wash (3 tablespoons of water per large
egg, lightly beaten)
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2 cups Makrut Lime Crab Mix combined with
juice of half a lime
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1 cup 1/8 inch dice peeled jicama
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Iceberg shredded or banana leaf for plating.
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1 bunch chives, cut into 1- inch batons for
garnish
Fill a fryer or medium stockpot 1/3 of the way up
with canola oil and heat to 375 degrees. In a large bowl, mix the
MakrutLime Crab Mix with the jicama. Season with kosher salt and
freshly ground black pepper to taste. Place a dollop in the middle of a
wonton skin and brush the edges all 4 sides with the egg wash. Bring up
all sides and pinch them together. Fry until GB&D (golden brown and
delicious). Serve on platter lined with a banana leaf or shredded
iceberg. Garnish with chive batons.
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