Mike's Poseidon Platter With Dungeness Crab Side Salad. Great recipe for Mike's Poseidon Platter With Dungeness Crab Side Salad. Delicious work, great photos and excellent. Mike's Steamer Platter Snow Crab, Dungeness Crab, & Royal Red Snapper.
Typical Bengali Platter including Roho Labeo curry and Veggies ♥ This is a typical Bengali platter including healthy. A pound of wild-caught Alaskan crab, the sweetest crab in the sea, served with a salad and your choice of one lagniappe. The sweetest crab in the ocean steamed with a side of drawn butter Served with smashed potatoes and fresh, steamed veggies Commodore's Platter Maine Lobster tail, Dungeness crab legs, whitefish fillet, and deep-fried gulf shrimp.
Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, mike's poseidon platter with dungeness crab side salad. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Mike's Poseidon Platter With Dungeness Crab Side Salad is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Mike's Poseidon Platter With Dungeness Crab Side Salad is something which I have loved my entire life.
Great recipe for Mike's Poseidon Platter With Dungeness Crab Side Salad. Delicious work, great photos and excellent. Mike's Steamer Platter Snow Crab, Dungeness Crab, & Royal Red Snapper.
To begin with this recipe, we must prepare a few components. You can have mike's poseidon platter with dungeness crab side salad using 30 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Poseidon Platter With Dungeness Crab Side Salad:
- {Make ready of ● For The Crab Legs [ask your fish monger to steam them for you].
- {Make ready of Pre-steamed Alaskan King Crab Legs & Claws.
- {Make ready of ● For The Dungeness Crab [ask your fish monger to steam them 4U].
- {Get of or 2 2.5) Dungeness Crab [reserve shells for salad].
- {Get of ● For The Shrimp [raw – dethawed].
- {Get of Jumbo Shrimp [21-25 count – de-veined – tails left on].
- {Take of Lemon Pepper.
- {Make ready of Metal Scewers.
- {Make ready of ● For The Corn.
- {Get of LG Fresh Corn Cobs [shucked – halved – no salt].
- {Take of Whole Milk & Water [equal parts enough to cover corn].
- {Prepare of Salted Butter.
- {Take of ● For The Marinade [to be used on all seafood].
- {Get of Olive Oil – Lemon Juice – Garlic Juice [equal parts as needed].
- {Get of Old Bay Seasoning.
- {Take of Fresh Course Black Pepper.
- {Get of Butter Brush.
- {Make ready of ● For The Garlic Butter [as needed].
- {Prepare of Kerrygold Garlic & Herb Butter.
- {Prepare of ● For The EZ Crab Salad [as needed].
- {Take of Top Shells From Dungeness Crabs.
- {Get of Fine Shreadded Butter Lettuce.
- {Prepare of Fine Minced Green Bell Peppers.
- {Take of Fine Minced Celery.
- {Prepare of Fine Minced Parsley.
- {Make ready of Fine Minced Shallots.
- {Take of Lemon Juice.
- {Take of Real Mayonnaise [just enough to coat mixture].
- {Take of Cracked Black Pepper.
- {Get of Sea Salt.
Show off your summer produce with this unique slaw recipe. Give your crab dinner an instant class with a homemade cocktail sauce. But just because it's homemade doesn't mean it's overly complicated. Substitute a Side Salad, Fried Asparagus or Onion Rings for an additional charge.
Instructions to make Mike's Poseidon Platter With Dungeness Crab Side Salad:
- Pictured is the bulk of what you'll need for 2.5 servings. If choosing to steam your own legs – steam with lemon, garlic and white wine. When you can smell your legs – they're done. The Dungeness Crab will take 7 to 8 minutes per pound if choosing to steam. More seafood was served but this was all my students could fit into frame..
- Start your corn cobs. Add equal parts milk and water. Milk adds sweetness to corn. Add enough fluid to cover your corn. Also, add your butter. Bring to a boil and simmer for 10 to 15 minutes. Watch your pot as the milk can cause it foam up and overflow..
- Make your marinade and coat all seafood generously with it. Not much is needed..
- Scewer your Jumbo Shrimp, marinate and refrigerate. Also, add a few dashes of lemon pepper to your shrimp..
- It's time to grill! Clean grill, spray with non stick spray and heat. Here you're only heating your King Crab Legs and Dungeness Crab. Try to keep your temp at 400° However, you'll be grilling your shrimp. Over direct heat, grill for 5 to 7 minutes turning occasionally until shrimp is pink on the outside and opaque on the inside…
- Gently heat your garlic Kerrygold butter..
- Plate seafood hot with lemon wedges to the side with plenty of napkins..
- Since you have all of your butters out at room temperature, consider serving fresh, warm crispy breads. Also, consider a honey butter. It's a great contrast to the saltiness of your seafood and other butters. I've got a great honey butter recipe under my profile if interested. ☺.
- Pull your top shells from your Dungeness Crabs and clean. Boil for two minutes..
- A pulled and cleaned top shell from crab pictured..
- The inside of your cleaned shell pictured that's been boiled for 2 minutes. You do have the option of leaving what we call, "The Mustard," within the shell but, I warn you – you'd better like the crazy taste of fishy if you do! 🐬.
- Create your crab salad by chopping your vegetables and adding your other chilled ingredients. See recipe above. Mix well..
- Pack your shell with your craby chilled rich goodness! Garnish with fresh parsley, fresh ground black pepper and lemon wedges Enjoy!.
- Check this out. my students even bought their moms a special pink fragrant rose at the end of their meal. How stinking sweet was that?! I swear – so sweet I darned near got a cavity!.
Lobster, king crab claws, shrimp and thick juicy Porterhouse Steaks. Alaskan Snow Crab Legs & Dungeness Crab Legs with an Ear of Corn & Cole Slaw Steamed in Old Bay with Drawn Butter. Beer battered Shrimp w/ a Side of Barbecue Sauce, Mike's Fries, Cole Slaw Our inspiration for Mike's Place comes from the Deep South. Old brick, wrought iron, fountains and plants surround the interior of our restaurant. The atmosphere of old New Orleans is richly steeped in old world traditions and early European culture.
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