Caponata is a classic Sicilian antipasto relish dating baked to 1709 which is thought to be of Spanish origins. Caponata is basically a sweet and sour version of the classic French dish ratatouille. The combination of roasted eggplant, fresh tomatoes, red onion and garlic. The flavors are amplified with the sweet and sour flavors of green olives, Sweet golden raisins and bitter capers. I played on the Sicilian tradition of adding seafood to the caponata, sometimes using octopus, lobster, swordfish or even grated dried tuna. For our recipes we are adding our delicious crabmeat, whose sweet, delicate flavors will pair perfectly with the earthy, sweet and sour flavors of the caponata. The addition of toasted breadcrumbs with anchovy paste and garlic add both crunch and an umami punch to the dish. I hope you enjoy.
Jumbo shrimp, which are split and stuffed with a creamy crab stuffing, wrapped in prosciutto and sautéed until crispy on the outside and filled with delicious creamy crab and perfectly cooked shrimp. These are perfect as an appetizer, entrée or to elevate your surf & turf. For a season theme I placed them with on a bed of butternut squash “noodles” with Fuji apples sautéed in brown butter with sage and basil.
Crab isn’t just for crab cakes! Maybe you have heard me say that once or twice. Well check out this Mediterranean inspired salad with Farro, a delicious ancient grain with a firm texture and nutty flavor. Here we use two really cool, on trend, ingredients, preserved lemon and harissa. A mélange of vegetables, some roasted some raw, toasted pine nut and of course…Crab!
Always one of my favorite classic dishes to get an easy upscale update with the addition of crab. Since it is the height of tomato season, I switch from the traditional tomato sauce to a much lighter “Summer” version featuring fresh, roasted baby tomatoes.
I owned a restaurant years ago that the menu theme was upscale comfort food. This is one of the dishes that made the menu rotation over the years.
Oversized handmade ravioli filled with crab, corn and creamy ricotta bathed in a zesty ginger butter sauce and toasted pine nuts. A beautiful appetizer or put a few on a plate and garnish with a little more crab for a signature main course.
Taking my basic risotto recipe and finishing it with a smooth vibrant green puree of sweet peas, fresh crab meat and roasted tomatoes creates a delicious and visually stunning first course, entrée or even elegant side dish.
Delicate and soft handmade potato gnocchi studded with fresh crab meat and chives. The gnocchi are tossed in a nutty brown butter sauce with roasted seasonal vegetables and set over a pool of fresh pureed asparagus..
These crispy, crunchy risotto balls are filled with crab, corn and creamy ricotta. Paired with a slightly smoky creamy dipping sauce they are the perfect start to an Italian feast.
Simply adding crab to a classic recipe is an easy way to create a new signature dish.