Dill & Crab Roulade
This is a complete throw-back retro dish. It's perfect for a Sunday brunch buffet, picnic, or light lunch. Like a rolled and stuffed soufflÈ, it's dead easy to make and lovely for this time of year. The Louis dressing makes a fair bit, so you might want to poach some wild American shrimp while you're at it. Having said that, you could also make a Shrimp Louis Roulade...whatever floats your boat or catches your fancy.
Louis Dressing Ingredients
2 cups mayonnaise
Ω cup ketchup
2 Tablespoons horseradish
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
Ω Tablespoon garlic powder
Ω Tablespoon onion powder
1 Tablespoon paprika
1 teaspoon white pepper
æ cup sweet pickle relish, strained
1 Tablespoon capers, minced
1 rib celery, minced
Dill and Crab Roulade (Serves 8-10)
º cup fresh white breadcrumbs
Ω cup grated Parmesan cheese,
plus approximately 4 Tablespoons additional
1-2 ounces or package of fresh dill,
tough stalks removed and chopped
4 large eggs, separated
≤?≥ cup whipping cream
Ω pound of jumbo lump crab meat, picked through
2 Tablespoons hot water
Salt and pepper
Make the Louis Dessing
Whisk together the above ingredients for the Louis dressing. Refrigerate until ready to assemble roulade.
Make the Roulade
Line a cookie sheet or Swiss roll pan, which measures 9x13 with parchment paper. Butter the paper and sprinkle with two Tablespoons of Parmesan cheese.
In a large bowl, mix the breadcrumbs, Ω cup of Parmesan cheese, dill, egg yolks and cream. Salt and pepper to taste. Fold hot water into breadcrumb to soften mixture. Whisk egg whites until stiff in a separate bowl, then fold into mixture. Carefully pour into prepared pan and bake for 10-15 minutes until well risen and just firm. Do not over bake.
Remove roll from oven and cover with a damp cloth - to prevent it from drying out and cracking when rolled. Sprinkle 2 Tablespoons of Parmesan cheese on another piece of parchment paper. Turn roulade on to paper and cover with the damp towel.
Mix crabmeat with Louis dressing. Start by adding the dressing a º cup at a time and continue until you have a spreadable, but not overly wet, consistency. Remove towel from roulade, spread crab mixture over roulade, and roll up from the long side. Wrap the parchment paper around roulade and refrigerate it until ready to serve. Serve with extra dressing on side and lemon wedges.
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