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| Description: | Hard-boiled eggs mixed with dungeness crab meat and seasonings. Topped with crab meat. |
| Date: | 7.30.18 |
| Allergens: | Dairy, chili, onion |
| Plating: | Small oval |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 5 each | Crabby deviled eggs | ||||
| 1/4 oz | Arugula | ||||
| sprinkle | Paprika | ||||
| 1/2 oz | Crab meat | ||||
Arrange the eggs on the arugula, then sprinkle lightly with paprika. Top with the crab meat.
| Description: | Sweet shrmp are sauteed in spicy garlic butter. Served with lemon. |
| Date: | |
| Allergens: | Shellfish, garlic, onion, dairy, chili |
| Plating: | Medium oval |
| Price: | $ 12.00 |
| Portion | Plate Component | ||||
| 10 each | 26 – 30 Shrimp, peeled and cut as shown | ||||
| 3 oz | Spicy scampi butter | ||||
| 1 each | Lemon crown | ||||
Prepare the shrmip as shown.
Heat a saute pan over high heat, then add the scampi butter. When the butter is melted, add the shrimp, tail up. Cook through, then transfer to a warm plate. Pour butter over. Garnish with a lemon crown.
| Description: | Fresh dungeness crab meat with cream cheese and spices. Fried crispy. |
| Date: | 7.26.18 |
| Allergens: | Shellfish, dairy, garlic, chili |
| Plating: | Medium oval |
| PLU: | |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 10 | Crab rangoon, frozen | ||||
| 1 | Mae Ploy sauce | ||||
Fry the rangoons until golden brown. Drain then arrange on the plate as shown. Pour the sauce into a ramekin.