The legendary Wolfang Puck stopped by Access Hollywod Live on Thursday and shared his recipes for his Crab and Shrimp Louie, as well as his Mini Kobe Cheeseburgers with Remoulade.
CRAB AND SHRIMP LOUIE
Yield: Serves 4 to 6
.75 pound (750 g) fresh crabmeat, preferably from stone crabs from the Atlantic or Gulf of Mexico
.75 pound (750 g) domestic wild-caught pink shrimp, cooked
.5 cup Tartar Sauce (recipe follows)
.33 cup (85 ml) minced fresh organic chives, plus 1 tablespoon extra for garnish
.33 cup (85 ml) finely diced red onion
6 cups (1.5 l) mixed organic baby greens
3 ripe tomatoes, stemmed and thinly sliced
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 ripe but firm avocado, halved, pitted, peeled, and cut lengthwise into thin slices
1 tablespoon minced parsley
With your fingertips, pick through the crabmeat to remove any pieces of shell or cartilage. Transfer the crabmeat to a mixing bowl. Pick through the shrimp to remove any fragments of shell, and then add the shrimp to the crabmeat.
Add the Tartar Sauce, chives, and red onion to the bowl. Gently fold the ingredients together until the seafood, chives, and onion are well mixed and evenly coated with the dressing. If not serving immediately, cover and refrigerate.
On 4 chilled main-course salad plates or 6 chilled appetizer salad plates, attractively arrange beds of the baby greens. Scoop the seafood salad in mounds on the center of each bed of greens.
Arrange the tomato slices attractively around the seafood salad and season them with just a pinch of sugar. Arrange the avocado slices attractively among the tomato slices; then, season both the avocado and tomatoes with salt and pepper to taste and drizzle them lightly with the olive oil. Garnish each plate with the remaining chives and the parsley and serve immediately.
Makes about 1.5 cups (375 ml)
1.5 cups (375 ml) store-bought mayonnaise
1 tablespoon chopped cornichons (tiny French-style dill pickles)
1 tablespoon small rinsed and drained capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
.5 teaspoon sugar
Put the mayonnaise in a mixing bowl. With a spoon or a wire whisk, stir in the cornichons, capers, tarragon, chives, and sugar until thoroughly blended. Cover with plastic wrap and refrigerate until ready to use, up to 3 days.
MINI KOBE CHEESE BURGERS WITH REMOULADE
Yield: Makes 12 mini burgers
.75 pound Kobe ground beef
Pinch of kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
3 slices organic cheddar cheese
6 slices Brioche bread, punched out with a 2-inch ring cutter
Remoulade (recipe follows)*
Organic iceberg lettuce
6 cherry tomatoes, sliced
3 cornichons, sliced
Preheat a grill or grill pan.
Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.
Place the burgers on the hot grill. Cook for 3 minutes, and then turn them over with tongs. Put .25 slice of cheese on top of burger. While that’s cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.
To put the burgers together: Put the toasted brioche circles on a platter. Top each with a small spoonful of the Remoulade (recipe below). Put the burger on top (cheese side up), followed by sprinkling of finely chiffonade of iceberg, a slice of tomato and a slice of cornichon.
Yield: Makes 1 cup
1 cup store-bought mayonnaise
.125 cup ketchup
2 tablespoons sherry vinegar
.125 cup red onion, finely chopped
1 teaspoon capers, chopped
1 teaspoon chives, chopped
1 teaspoon fresh parsley, chopped
.5 teaspoon fresh thyme, chopped
Pinch kosher salt
Place all ingredients in a bowl and stir to combine.
*Note: To make this recipe even simpler, instead of making the Remoulade, make your own special sauce by combining .75 cup of store-bought or home made Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of diced red onion. Stir to combine.