[Recipe] Get Cracking on The Cypress Room’s Stone Crab Roulade

IMG_2382

Ocean Drive recently asked us to contribute to its story on healthy versions of comfort foods.  We really liked this spin chef Roel Alcudia had on The Cypress Room menu and wanted to offer you the full recipe here.  It is not only simple to make, but as a local, casts stone crabs in a whole new light, from pick and eat with the traditional mustard sauce to an ingredient as a component of a dish.  Stone crabs blow in with a torrent on October 15 each year and can’t come quick enough.  We source most of our claws from George Stone Crab and have been hot on them this  season especially with our new raw bar at Michael’s Genuine.  They were also a popular item on the menu at our Design Miami café last week.

IMG_2636_2“They’re South Florida’s comfort food. Georgia has peaches, Louisiana has crawfish, and we’ve got stone crabs,” George’s owner Roger Duarte says.  “Stone crabs are what you eat for your mother’s birthday, what you serve to friends when they visit from out of town, how you ring in the new year. They taste like South Florida – home! For a local, the arrival of the season is like looking forward to a holiday like Thanksgiving or Christmas.”

A roulade is a dish common to most European cuisines and consisting of a slice of meat rolled around a filling, which could be cheese, vegetables, or other meats. The term originates from the French word “rouler”, meaning “to roll”. Roel’s recipe is a heathy take on this typically rich, braised preparation, but no less decadent or soulful.  And what’s more comforting than a taste of home?  We’ll let you be the judge! George Stone Crab is one of our suppliers in the unique position to sell direct to consumer, so you can place your order for delivery here.

Stone Crab Roulade with Kumquats and Shaved Vegetables

Serves 4

6 large Florida stone crabs, cracked and picked
1 tablespoon finely diced shallots
1 tablespoon minced chives
2 tablespoons yuzu juice, or 1 tablespoon each of lemon and lime juice
2 tablespoons brunoise celery
2 tablespoons brunoise Honeycrisp apples
2 tablespoons brunoise cucumbers
Kosher salt and freshly cracked black pepper to taste
3 tablespoons mayonnaise
2 tablespoons diced cornichons
2 tablespoons capers
2 tablespoons champagne vinegar
Kosher salt and freshly cracked black pepper to taste
1 watermelon radish, shaved
1 small zucchini, shaved into rounds
1 shishito pepper, sliced thin
4 kumquats, sliced thin
1 teaspoon Espelette pepper
Juice of 1 lemon
2 tablespoons of extra virgin olive oil
12 edible flowers

In a small bowl, combine the crab meat, shallots, chives, citrus juice, celery, apples, cucumbers into a uniform mixture. Season with salt and pepper to taste. Spread a footlong sheet of plastic wrap horizontally on a clean work station. About 2 inches away from the edge closest to you, spoon the crab mixture to form a long baton 2-inches wide down the plastic wrap, leaving a couple of inches free on either end. Gently begin to roll and tuck the crab mixture into a compact dowel and twisting the edges to tighten securely. Refrigerate roulade for at least one hour. Make a remoulade by combining the mayonnaise, cornichons, capers, and champagne vinegar, seasoning with salt and pepper to taste. Remove chilled roulade from the refrigerator and using a sharp knife, slice 3-inch batons through the plastic wrap, carefully removing and discarding it to maintain each roulade’s shape. Serve immediately, placing each roulade on a plate surrounded by the shaved vegetables dotted with remoulade and slices of kumquat and a couple of pinches of Espellete pepper. Dress each lightly with the lemon juice and olive oil, and garnish with edible flowers.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s