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Makrut Lime Crab Mix
Oven
Roasted Crab Coated Halibut with
Cucumber Carpaccio
Crab Beggar’s Purse (add Jicama)
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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Oven Roasted Crab Coated Halibut with
Cucumber Carpaccio
Serves 4
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4 eight ounce, square pieces of line caught
halibut, center cut
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1 ½ cups Makrut Lime Crab Mix combined with
the juice of half a lime
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1 English cucumber, washed and thinly sliced
using a mandolin
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Juice of 1 lime
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1 tablespoon grapeseed oil
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Kosher salt and freshly ground black pepper
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Grapeseed or canola oil for cooking
Preheat a broiler on high and place the rack at the
bottom of the oven. Season the halibut with kosher salt and freshly
ground black pepper. In a large non-stick, oven-proof sauté pan
lightly coated with oil, sear the “good side” of the fillet first until
brown and flip, about 4 minutes. With a spatula, top each piece with
the crab mixture and place in the oven on the lowest shelf. Allow the
top to brown, about 5 minutes, watching carefully so that it doesn’t
burn. Meanwhile, place cucumber slices in spiral pattern on four
plates. Drizzle with grapeseed oil and lime juice and lightly season
with kosher salt and freshly ground black pepper. Place cooked halibut
on top and serve.
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