Dungeness Crab in Cucumber Boats
By Lucas Schoemaker, Executive Chef, McCall Associates
Ingredients
- 1 English Cucumber (peeled)
- 1/2 lbs. Fresh Dungeness crab meat
- 4 each leaves Shiso
- Rice wine vinegar
- Salt and Pepper
- 1 Lemon
Peel cucumber and cut 1-inch rounds. Hollow out middle about half way. Turn cucumbers upside down on a paper towel for around 15 minutes. In a small bowl mix the crab with a little vinegar, lemon juice and a touch of salt and pepper. Set aside. Wash and julienne Shiso leaves. Serving: When the excess water has drained from the cucumbers, set them up right on serving platter. Now re-mix crab and taste. Add Shiso leaves to the crab and stuff the cucumber boats.
Chef Lucas Schoemaker's Dungeness Crab in Cucumber Boats will be featured at this year's Black & White Ball:
www.sfsymphony.org/ball
2008 Black & White Ball
Saturday, May 31
5pm-midnight
San Francisco Civic Center
Ticket Information:
Party pass tickets: $200 per person
Tickets for Seal in concert (plus the party pass: $325 per person
To purchase tickets call 415.864.6000
About Executive Chef Lucas Schoemaker:
A creative, modem European chef in charge of McCall's menu research and development, Lucas possesses among his many awards the title "Master Chef of America," a prestigious ranking conferred upon only 150 chefs in the United States. Lucas is a certified CEC chef and former instructor at the California Culinary Institute.
For more information, visit: www.danmccall.com
