Jumbo Lump Crabcakes & Watermelon-Habanero Vinaigrette
As seen on Good Things Utah, June 1, 2007

Crabcake Ingredients

1 Pound jumbo lump crab
Zest and juice of 1 lemon
4 Tablespoons Pommery Mustard (whole grain mustard)
1/3 Cup mayo
1 Cup Panko bread crumbs
2 Tablespoons chives, chopped
Salt and fresh ground black pepper, to taste

Vinaigrette Ingredients:

1/4 of a whole watermelon (about 4-5 cups)
1 Habanero chili, seeds and ribs removed
2 cloves garlic
1/2 Cup rice wine vinegar
1/2 Cup olive oil
Salt, to taste
1 Pound hearts of palm (fresh or canned)

For the crabcakes, combine lemon juice, zest, mustard, mayo and chives. Gently fold in crab meat until evenly mixed and fold in Panko breadcrumbs. Spread out remaining breadcrumbs on a flat work surface. Form crabcakes and gently press to coat top and bottoms of each cake with breadcrumbs.

For the vinaigrette, place vinegar, garlic and habanero in a blender, chop watermelon and place in blender. Blend until smooth, then slowly add olive oil. Strain through a fine sieve and season with salt.

To serve, cut hearts of palm in half lengthwise and place in a bowl flat side down, pour 2 ounces of vinaigrette into bowl. Meanwhile heat sauté pan to medium high and add oil to generously coat bottom of pan, place crabcakes in pan and sauté until golden brown (about 3 to 4 minutes), flip crabcakes and repeat on other side. Place crabcakes on top of hearts of palm and serve.

Spiced Tomato and Chocolate Soup (serves 4 to 6)
As seen on Good Things Utah, February 22nd and featured on Log Haven’s Chocolate Fantasy Week menu (March 5-11, 2007)

2 Tablespoons Extra Virgin Olive Oil
1 Pasilla pepper or Poblano chili, diced
1 medium red onion, diced
2 medium carrots or 1 large carrot, diced
1 stalk of celery, diced
4 cloves garlic, crushed
¼ teaspoon coriander, ground
¼ teaspoon cumin, ground
¼ teaspoon annatto paste, or achiote seed
8 Roma tomatoes, peeled and chopped
1 Tablespoon tomato paste
6 cups vegetable stock or water
2 ounces bittersweet dark chocolate shavings
1 avocado
4 ounces jumbo lump crabmeat
Salt and fresh ground pepper

In a large pot heat olive oil and add pepper, carrot, onion celery garlic.  Saute until onion is translucent, about 5 to 7 minutes. Add peeled tomatoes and continue to cook over medium high heat for an additional 7 to 10 minutes.  Add cumin, coriander, annatto paste and tomato paste and stir gently to incorporate spices.  Add stock, bring to a boil and reduce to a simmer.  Cook for 30 minutes or until vegetables are soft, season with salt and pepper.

Strain soup through a fine mesh strainer into another pot and return to the stove over medium low heat.  Stir in 1 ½ ounces of chocolate shavings.  Continue to stir gently until chocolate is melted into the soup and season with salt and pepper to taste.

In a bowl, place diced avocado in the center and top with crabmeat.  Pour in soup and garnish with remaining chocolate shavings.