Diva Tasting: Seafood & Dessert…

Crab Cakes with Curry Tartar Sauce


Curried Tartar Sauce:

¼ Cup Mayonnaise

2 Teaspoons Relish

1 Teaspoon Spicy Mustard

½ Teaspoon Hot Sauce

1 Teaspoon Garam Masala

1 Teaspoon Minced Cilantro

Crab Cakes:

3 Tablespoons Salted Butter

1 Stalk Celery, Finely Chopped

½ Medium Onion

2 Cups Fresh Bread Crumbs

2 Cups Crabmeat

2 Large Eggs

1 Teaspoon Seafood Seasoning (such As Old Bay®)

½ Teaspoon Ground Black Pepper

¼ Teaspoon Cayenne Pepper

½ Cup Vegetable Oil For Frying, Or As Needed


Step 1 Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.

Step 2 Melt butter in a frying pan. Add celery, onion; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.

Step 3 Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into balls.

Step 4 Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.

Step 5 Serve with curried tartar sauce. Serves 4; Serve with Garlic Crostini and Roasted Brussels Sprouts.


Island Panna Cotta Dessert


2 Teaspoons Unflavored Gelatin

¼ Cup Dark Rum

1 ¼ Cups Whipping Cream

½ Cup Dark Brown Sugar

1 Tablespoon Instant Espresso Powder

1 Cup Coconut Milk

1 Teaspoon Vanilla Extract

1 Cup Sour Cream

¾ Cup Whipping Cream

2 Tablespoons Dark Colored Corn Syrup

8 Ounces Bittersweet Chocolate, Chopped

1 Tablespoon Dark Rum

8 Sprigs Fresh Mint For Garnish


Step 1 Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.

Step 2 Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.

Step 3 Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.

Step 4 Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.

Step 5 To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.


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