Recipe: Bon Temps Crab Crakes with Remoulade

Who needs boring old tartar sauce when you can “laissez les bon temps rouler” with this classic Louisiana sauce? A rémoulade is like a vinaigrette, but jazzed up Bourbon Street-style with Creole mustard, capers and cornichons. It’s the perfect complement to our spicy crab cakes. Make the effort to prepare or buy fresh lump crab meat and you’ll be rewarded with the best possible texture of crab cake.

CMN - AYCE53: Crab Expedition

All You Can Eat #53 - Crab Expedition

Join me for a Dungeness Crab expedition to Salt Spring Island and take part in a contest. The prize is a subscription to La Cucina Italiana magazine.

For photos, recipes and details on the contest, visit my blog.

Recipe: Bon Temps Crab Cakes with Remoulade

Who needs boring old tartar sauce when you can “laissez les bon temps rouler” with this classic Louisiana sauce? A rémoulade is like a vinaigrette, but jazzed up Bourbon Street-style with Creole mustard, capers and cornichons. It’s the perfect complement to our spicy crab cakes. Make the effort to prepare or buy fresh lump crab meat and you’ll be rewarded with the best possible texture of crab cake.

Food Philosophy Videocast #3: Crab Rolls

Food Philosophy Videocast #3: Crab Rolls at Fisherman's Wharf

Join me for my first taste of a San Francisco crab roll, complete with the luscious taste of sourdough, at Fisherman's Wharf. If you've heard that a New York bagel cannot be replicated outside of the five boroughs (which is true, by the way), you'll find the same applies to the infamous sourdough.

Sponsor: Go Daddy (www.godaddy.com)
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Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Podcast Network (http://www.culinarypodcastnetwork.com/).





food, video podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, San Francisco, sourdough, crab

Recipe: Dilled Crab Salad on Artichoke Bottoms

Dill is the perfect herb for any picnic, we believe. The fresh brightness it adds to cold dishes refreshes in the summer months and helps cool the body. For this crab salad, we prefer not to use mayonnaise, and instead allow the dill and crab to stand on their own. The hint of sweet vinegar makes for a puckery taste, and serving it in artichoke bottoms makes it an easy yet somewhat elegant picnic hors d’oeuvre.

gilded fork, recipe, crab salad, artichokes

Recipe: Avocado & Crab Timbales with Tobiko Roe Vinaigrette

This is a really easy dish that *looks* complicated when served, and will definitely win you points with your guests without much effort. Crab is always luxurious, and the avocado gives the ensemble a creamy smoothness. The tobiko vinaigrette is a surprise that adds to the texture of the dish.

gilded fork, recipes, appetizers, avocado, crab, tobiko roe