KITCHEN ACCOMPLICE: Seafarer's Luncheon

For us landlubbers, there are certain romantic notions about the sea. Certainly, its bounty is glorious and belies the danger of the catch. High seas and risky attempts at hauling in the nets are all but forgotten as we view the enticing results in the seafood case at the store. This menu is especially enticing. It is compliments of Luke, a restaurant on the River Walk in San Antonio. The River Walk is a particularly nice backdrop for leisurely dining on a warm evening when the river boats go by, often with troubadours entertaining the guest passengers, a la Venice. The fun is amplified when one finds an outstanding restaurant overlooking the river that delivers consistently delicious food. This particular dish is offered as an appetizer at Luke. I think of it more as a perfect luncheon dish served with a hard roll and softened butter. Whatever you decide, you will not make a mistake. One of the secrets is its special presentation. A tuna can opened at both ends and rinsed and dried provides the perfect ring mold to put this together with a professional flair. The accompanying lettuce is a friseé in a creamy vinaigrette with citrus undertones. Ingredients: 1 pound peeled and deveined shrimp 1 cup mayonnaise, preferably homemade 1/4 cup Dijon mustard 1/4 cup horseradish 1/2 cup plus 1 tablespoon fresh lemon juice 1/4 cup finely chopped chives Salt 1/8 teaspoon cayenne pepper 1/8 teaspoon white pepper 1 pound lump blue crabmeat or Dungeness crabmeat, picked free of shells 1 large shallot, minced (about 3 tablespoons) 1/4 cup extra-virgin olive oil 1/4 cup fresh orange juice 3 heaping cups friseé, torn into bite-size pieces 4 small radishes, thinly sliced Directions: 1. Bring a saucepan of salted water to a boil and cook the shrimp until pink, about 2 minutes. Cut the shrimp into 1/2-inch pieces. 2. In a medium bowl, combine the mayonnaise with the mustard, horseradish, 6 tablespoons of the lemon juice, the chives, 1 1/2 teaspoons of salt, the cayenne and white pepper. 3. In a large bowl, toss the crabmeat with the shrimp and shallot. Add the dressing to taste, reserving any extra for another use. Season the crab mixture to taste with salt. 4. In a medium bowl, whisk the remaining 3 tablespoons of lemon juice with the olive oil and orange juice. Add the greens and toss until combined. 5. Divide the crab mixture among 6 plates, using the tuna can as a ring mold to form it. Layer the radishes and lettuce on top and serve. I like to place the thinly sliced radishes in a glass of ice water to crisp in advance and then dry with paper towels. The ring mold allows your guests to see the beautiful seafood. The radishes add a spark of color as well as taste and texture. The lettuce is a nice touch and goes well with the seafood. When you place your fork into it, it will all tumble into a delicious and memorable mixture. ---------- Judge John Kirkendall is a retired Washtenaw County Probate judge. He presently serves on the Elder Law Advisory Board of the Stetson University College of Law. He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco. He is past president of the National College of Probate Judges. He can be reached at Judgejnk@yahoo.com. Published: Mon, Mar 21, 2011