Dungeness crab BLT

December 18, 2008 4:36:01 PM PST
A fast, easy and delicious meal you can eat any time of day!

Dungeness Crab BLT
Serves four

8 oz. picked Dungeness crab
2 ea. large heirloom tomatoes, sliced
12 ea. Slices smoked bacon, cooked
1 head butter lettuce
2 ea. Avocado, smashed
2 oz. mayonnaise
Foccacia or another soft chewy bread

To serve:
Toast the split bread and then smear mayo on the bottom side and then the smashed avocado on the other half of the toast. Place tomato slices on top of the lettuce cups, season with salt and pepper. Place bacon on the tomatoes and then divide the picked crabmeat and place on the bacon. Place this on the foccacia and then place the top piece on top. Secure with two skewers in opposite corners and then cut the sandwich in half going from corner to corner. Turn the cut edges out and place on plate, finish with "Old Bay" seasoned potato chips.

About Parke Ulrich, Executive Chef & Partner Waterbar Restaurant:
Parke attributes his life-long interest in cooking and food to his German heritage, large family and mealtimes that were always social gatherings, inspirations that have brought him to the position of executive chef at one of San Francisco's most desirable dining destinations. The Philadelphia native's passion for excellence and dedicated advocacy of sustainably-sourced seafood and fresh, local, organically-grown produce are the guiding forces of Waterbar's daily-changing menu.

Prior to his role at the helm of Waterbar, Ulrich was part of the opening team for the world renowned San Francisco restaurant Farallon, collaborating with Chef/Owner Mark Franz. During Ulrich's ten-year tenure, which included seven years as the restaurant's executive chef, Farallon consistently appeared on the San Francisco Chronicle's Top 100 Restaurant list and Zagat Guides Top Ten Most Popular Restaurants. Most recently, Ulrich partnered with Franz as part of the opening team for the critically acclaimed Nick's Cove Restaurant in Tomales Bay, California.

An English major and graduate of Ohio Wesleyan University, Ulrich's professional culinary career began in Aspen in 1989 at the Hotel Jerome, where he spent three years before leaving to attend the Culinary Institute of America (CIA) in Hyde Park, New York. After graduating first in his class, Ulrich worked under the tutelage of Georges Perrier in the classic French kitchen of the five-star Le Bec Fin in Philadelphia, where the importance of quality ingredients and the unstinting pursuit of excellence became integral aspects of his culinary philosophy.


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