Super Lump Crab Meat, Spicy Remoulade, Chili Lime Coleslaw

Crab Cake

Octopus

Pork belly

Tuna tartar

Mionetto – Prosecco

Domaine Chandon – Brut Rose

Mumm Napa – Brut Prestige

Simonet – Brut – Blanc De Blancs

Stag’s Leap Artemis – Cabernet Sauvignon

Theoleo – Cabernet Sauvignon

Josh Reserve – Cabernet Sauvignon

Ancient Peaks – Merlot

Trivento Golden Reserve – Malbec

Zin Collective – Zinfandel

Massaya – Blend

Row 11 – Pinot Noir

Ken Wright Cellars – Pinot Noir

Mirabeau – Rose

J Vineyards – Chardonnay

Mer Soleil Silver – Chardonnay

Pieropan – Soave

Le Rime by Banfi – Pinot Grigio

Three Brooms – Sauvignon Blanc

Kung Fu Girl – Riesling

Gently pick through 1 lb super lump crab meat to remove any shells. Place crab in a large bowl and set aside.

Prepare crab mixture

In a separate small bowl, whisk together 3 tbs mayonnaise, 1 tbs panko breadcrumbs, 1 large egg, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs chopped parsley, sliced green onions, 1 tsp Old Bay, 1 tsp kosher salt and 1 tsp black pepper until combined.

Fold the mayo-egg mixture into the crab meat very gently, taking care not to break up lumps. If mixture seems loose, add up to 1 additional tablespoon panko to bind; you want it to hold together when formed but still be soft.

Form the mixture into 8 small cakes (about 2 oz / golf-ball sized each) or 4 larger cakes. Place the formed cakes on a tray and refrigerate for 20–30 minutes to firm up. This helps them hold together while frying.

Heat a large nonstick or stainless steel skillet over medium heat. Add 3 tbs vegetable oil and 1 tbs unsalted butter and allow butter to melt and foam. Carefully place crab cakes in pan without overcrowding (work in batches if needed). Cook 3–4 minutes per side, until golden brown and heated through. Flip gently with a thin spatula. If they brown too quickly, reduce heat to medium-low and finish cooking. Transfer to a paper towel–lined plate and keep warm in a low oven (about 200°F / 90°C) while finishing remaining cakes.

Pan-fry crab cakes

While the crab cakes chill, make the remoulade. In a bowl combine 1 cup mayonnaise, 2 tsp Creole or Dijon mustard, 1 tsp hot sauce, 1 tsp sriracha, 1 tsp chopped capers, 1 tbs fresh lemon juice, 1 tsp paprika, 1 tsp garlic powder, 1 tsp Cajun seasoning, 0.5 tsp salt and 0.25 tsp black pepper.

Whisk until smooth and taste; adjust heat or acid to preference (add more hot sauce or sriracha for heat, more lemon for brightness). Chill in refrigerator until ready to serve.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 0.5 cup shredded carrot and 2 tbs chopped cilantro.

Whisk together 2 tbs fresh lime juice, 1 tsp lime zest, 1 tsp honey, 2 tbs olive oil, 0.5 tsp chili flakes, 0.5 tsp salt and 0.25 tsp black pepper. Pour dressing over cabbage mixture and toss well to coat.

Taste and adjust seasoning; refrigerate for at least 10 minutes (or up to 1 hour) to let flavors meld. Toss again just before serving.

Place a spoonful (about 2 tbs) of chili lime coleslaw on each serving plate. Set a warm crab cake on top of or alongside the slaw.

Drizzle or dollop 1–2 tbs spicy remoulade over each crab cake, or serve remoulade on the side for dipping.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.

super lump crab meat

panko breadcrumbs

mayonnaise

Dijon mustard

Worcestershire sauce

large egg

fresh parsley, finely chopped

green onions (scallions), thinly sliced

Old Bay seasoning

kosher salt

freshly ground black pepper

vegetable oil (for frying)

unsalted butter

Creole or Dijon mustard

hot sauce (e.g., Tabasco)

sriracha

capers, chopped

lemon juice (fresh)

paprika (smoked or sweet)

garlic powder

Cajun or Creole seasoning

salt

black pepper

green cabbage, finely shredded

red cabbage, finely shredded

carrot, julienned or shredded

cilantro, chopped

lime juice (fresh)

lime zest

honey

olive oil

chili flakes (or sambal chile paste)

lemon wedges

microgreens or extra parsley

In a large pot combine 3 liters of water, 60 g coarse sea salt, bay leaves, peppercorns and crushed garlic. Bring to a gentle simmer to dissolve the salt, then remove from heat and let cool to warm (about 40–50°C / 104–122°F). If using, add 120 ml white wine to the cooled brine.

Prepare brine

If your octopus has a skin and you want extra tenderness, lightly freeze for 24–48 hours then thaw before cooking (this mechanically breaks fibers). Place the cleaned whole octopus into the warm brine, submerge fully (use a plate if necessary) and refrigerate for 2–4 hours. This seasons the flesh and helps with texture.

Tenderize (optional) and brine

Remove octopus from brine and discard brine. Rinse briefly under cold water. In a large heavy pot place the octopus with enough fresh cold water to cover (about 2–3 liters depending on pot size). Add 2 bay leaves, 5 peppercorns and 1 crushed garlic clove. Bring water to a gentle simmer over medium heat — do not boil vigorously, as that toughens the meat. Once simmering, reduce heat to low so the surface barely moves. Partially cover and simmer for 40–60 minutes depending on size: for a 1 kg octopus aim for about 45 minutes. Test tenderness by inserting the tip of a small knife where the head joins the tentacles — it should slide in with slight resistance. Avoid overcooking.

Simmer gently

When tender, turn off heat and let octopus cool in the cooking liquid for 20 minutes to stabilize juices and temperature.

Rest in cooking liquid

While the octopus rests, mix 3 tbs olive oil, sliced garlic, lemon zest and juice from 1 lemon, 3 tbs chopped parsley, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp freshly ground black pepper in a bowl. Let the garlic infuse into the oil for a few minutes.

Prepare finishing sauce

Lift octopus from the liquid and pat dry with paper towels. Separate the tentacles from the head and slice the tentacles into 2–3 cm pieces on a bias. Chop the head (mantle) into bite-sized pieces. Toss the warm octopus pieces with the prepared lemon-garlic-parsley dressing so they absorb the flavors.

Slice and dress

For added smokiness and texture, preheat a grill pan or outdoor grill over high heat until very hot. Brush octopus pieces lightly with 1 tbs extra olive oil. Sear for 1–2 minutes per side until edges char and caramelize. Return to bowl and toss again with any leftover dressing.

Char (optional)

Arrange octopus on a platter, drizzle any remaining dressing, finish with an extra drizzle of olive oil and an extra squeeze of lemon if desired. Serve warm or at room temperature with crusty bread or a simple salad.

Serve

fresh whole octopus (cleaned)

water

coarse sea salt (for brine)

bay leaves

black peppercorns

cloves garlic (crushed)

white wine (optional)

garlic (thinly sliced)

lemon (zest and juice)

fresh parsley (finely chopped)

smoked paprika

sea salt

extra olive oil (for brushing)

In a large pot or container, combine 2 liters cold water, kosher salt, brown sugar, black peppercorns, bay leaves and smashed garlic. Stir until salt and sugar dissolve.

Trim the pork belly: if needed, remove any ragged edges. Keep the skin on. Score the skin lightly in parallel lines about 1 cm apart, cutting just through the skin and fat but not into the meat (optional but helps crisping). Pat the pork belly dry with paper towels.

Submerge and brine: place the pork belly into the brine, weight it down so it's fully submerged. Refrigerate for 8–12 hours (overnight).

After brining, remove pork belly from brine and rinse briefly under cold water. Pat completely dry with paper towels. Transfer to a tray and refrigerate uncovered for 2–4 hours (or up to overnight) to dry the skin further — this helps with crisping.

Make the flavor paste: in a small bowl mix light soy sauce, dark soy sauce, rice vinegar, five-spice powder, sliced ginger and vegetable oil. Stir to a uniform paste.

Score the meat side (not the skin) lightly in a diamond pattern to allow seasoning to penetrate (optional). Rub the flavor paste evenly over the meat side and the thicker fat edges. Avoid the skin; keep it dry.

Place the pork belly on a wire rack set over a roasting pan (skin side up). Add 150 ml water to the pan to keep the meat moist during the low roast. Cover the pork loosely with foil, not touching the skin, or use another roasting pan inverted to create an oven-safe tent.

Slow roast: place in the oven and roast for 2 to 2.5 hours, until the meat is tender and the internal temperature in the thickest part reaches about 70–75°C (158–167°F).

Remove from oven and increase oven temperature to 230°C (450°F). Carefully drain any liquid from the roasting pan. Brush the meat side with a thin layer of honey to help glazing.

Prepare the skin: rub the pork skin with sea salt, making sure it gets into the score lines made earlier (if you scored the skin). This draws moisture out and helps create crispness.

Crisp the skin: return pork belly to the oven, uncovered, at 230°C (450°F) for 20–30 minutes. Watch closely — the skin should blister and puff up and become golden brown and crackly. If some spots puff slower, move the pan briefly to position for more even heat, or use a short burst under a preheated broiler/grill for 1–3 minutes, watching constantly to prevent burning.

Glaze finish (optional): remove pork when skin is crisp. While hot, brush a thin coat of honey mixed with a teaspoon of soy (from the earlier mixture) over the meat side for shine and flavor.

Rest: transfer pork belly to a cutting board and let rest for 10–15 minutes before slicing. Resting allows juices to redistribute and the skin to set.

Slice and serve: using a sharp knife, slice into 1–1.5 cm thick pieces. Garnish with sliced green onions if desired. Serve warm.

pork belly (skin-on)

cold water (for brine)

brown sugar

garlic cloves (smashed)

light soy sauce

dark soy sauce

rice vinegar

five-spice powder

fresh ginger (thin slices)

vegetable oil

sea salt (for skin)

green onions (sliced, optional garnish)

Keep tuna well chilled until ready to use. Pat the tuna dry with paper towels. Using a very sharp knife, cut the tuna into 1/8–1/4 inch small dice. Place diced tuna in a medium mixing bowl and return to the refrigerator while you prepare the other components.

Prepare tuna

Finely mince the shallot, chop the capers and cornichons, and thinly slice the chives. If using avocado, dice it and toss briefly with a teaspoon of lemon juice to slow browning.

Prepare aromatics and mix-ins

In a small bowl, whisk together the lemon juice, extra-virgin olive oil, soy sauce, toasted sesame oil, Dijon mustard and hot sauce (if using) until emulsified. Taste and adjust: add up to another 1/2 tsp lemon juice or 1/4 tsp soy if you prefer brighter or saltier flavors.

Make dressing

Remove the bowl with the diced tuna from the refrigerator. Add the minced shallot, chopped capers, diced cornichons and sliced chives. Pour the dressing over the tuna and gently fold to combine, taking care not to mash the tuna. Season with kosher salt and freshly ground black pepper; fold once more and taste. Adjust seasoning as needed.

Combine tartar

If using avocado, gently fold the diced avocado into the tartar at the end to avoid mashing; do this just before plating so the avocado stays fresh.

Add avocado (optional)

For neat presentation, use a ring mold (2.5–3 inches) on chilled plates. Spoon the tuna mixture into the mold and press lightly to compact. Carefully lift the mold. Top with microgreens or baby arugula and a few extra chives. Drizzle a few drops of extra-virgin olive oil or an additional tiny splash of sesame oil around the tartar if desired.

Plate and garnish

Serve immediately with toasted baguette slices or wonton crisps. Leftovers should be refrigerated and eaten within 24 hours; do not freeze raw tuna.

sushi-grade ahi tuna

shallot, finely minced

capers, rinsed and chopped

cornichons (or dill pickles), finely diced

fresh chives, thinly sliced

fresh lemon juice

extra-virgin olive oil

soy sauce (or tamari)

sesame oil (toasted)

hot sauce (optional)

avocado, peeled, pitted and diced (optional)

microgreens or baby arugula for garnish

toasted baguette slices or wonton crisps, for serving

Place the unopened bottle of Mionetto Prosecco in the refrigerator for at least 3 hours or in an ice bucket filled with ice and water for 20–30 minutes until the liquid reaches 45–50°F (7–10°C). If using a wine thermometer, confirm the temperature.

Chill bottle

Just before serving, remove a champagne flute or tulip glass from storage. Rinse quickly under cold water or place in the freezer for 5–10 minutes to cool the glass without freezing it. Dry the outside with a napkin.

Prepare glass

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45-degree angle pointed away from people and gently twist the bottle (not the cork) to ease the cork out with a quiet sigh to preserve bubbles. Use a towel to steady the cork if needed.

Open bottle safely

Tilt the chilled flute at about 45 degrees. Pour the Mionetto Prosecco slowly down the side of the glass until the level reaches about 5 oz (approximately two-thirds full). This approach preserves carbonation and creates a steady stream of fine bubbles.

Pour

If desired, add a lemon twist by cutting a thin strip of lemon peel, twisting it over the glass to release oils, and resting it on the rim or slipping a single thin green apple slice on the rim. Do not add fruit into the glass if you want to preserve the pure aroma and flavor of the wine.

Garnish (optional)

Wipe any drips from the bottle with the serving cloth, present the glass on a napkin or coaster, and serve immediately so the Prosecco retains its effervescence and freshness.

Use the wine key or corkscrew only if the bottle has a cork; most Prosecco bottles have a cork with a wire cage—follow the opening steps above. Keep the wine thermometer and serving cloth on hand for optimal temperature control and presentation.

Prosecco (Mionetto, chilled)

Optional lemon twist or green apple slice

Ice (for chilling only, not served in glass)

Champagne flute or tulip glass

Wine thermometer (optional)

Wine key / corkscrew (if bottle sealed with cork)

Serving cloth or napkin

Chill the bottle of Domaine Chandon Brut Rosé to serving temperature (recommended 40–45°F / 4–7°C). Place bottle in refrigerator for at least 2–3 hours or in an ice bucket with equal parts ice and water for 20–30 minutes.

Select a clean, appropriate glass: a tulip-shaped sparkling wine glass, flute, or white wine glass. Rinse briefly with chilled water and drain to slightly cool the glass without leaving water droplets.

Carefully remove the foil and loosen the wire cage while keeping a thumb on the cork. Hold the bottle at a 45° angle away from people and noise-sensitive items. While holding the cork, twist the bottle (not the cork) slowly to ease the cork out with a gentle sigh rather than a loud pop.

Pour the wine slowly into the glass, first filling about one-third, then top up to about two-thirds full to allow the aromas to open and bubbles to develop. Aim to pour down the side of the glass to preserve effervescence.

If using garnish: hull and slice the fresh strawberry and drop half into the glass gently, or express a lemon twist over the glass to release oils and rim the glass once before dropping it in. Both garnishes are optional—serve plain for a classic presentation.

Serve immediately. Recommend tasting notes to share with guests: delicate salmon-pink color, vibrant red-berry aromatics, fine mousse, crisp acidity, and a balanced finish.

Domaine Chandon Brut Rosé (chilled)

Optional garnish: fresh strawberry

Optional garnish: lemon twist

Place the bottle of Mumm Napa Brut Prestige in the refrigerator for at least 3 hours before serving. For faster chilling, submerge the bottle in an ice bucket filled with equal parts ice and cold water for 20–30 minutes.

Chill the bottle

Select a clean flute or tulip-style wine glass. Do not rinse with hot water; if the glass is warm, cool it briefly by holding under cold water and drying, or place it in the refrigerator for 10–15 minutes to avoid rapid temperature change.

Prepare glassware

If desired, add 4–6 ice cubes to an ice bucket and rest the glass rim in the bucket for a few minutes, or chill the glass in the freezer for up to 10 minutes. Avoid leaving the glass in the freezer long enough to become frosty.

Optional: chill the glass

Hold the bottle at a 45-degree angle, keep a thumb over the cork, and slowly loosen the wire cage. With a towel over the cork, gently twist the bottle (not the cork) while holding the cork to release it with a quiet 'hiss' rather than a loud pop. Pouring slightly as you open reduces foaming.

Open the bottle

Hold the glass at a slight angle and pour the wine gently down the side until it is about two-thirds full (approximately 5–6 ounces / one glass). Allow bubbles to settle briefly between pours if decanting multiple glasses.

Pour the wine

If using a garnish, twist a thin strip of lemon peel over the glass to release oils and drop it in, or slice a small fresh strawberry and place it on the rim or float it in the glass.

Serve immediately while the wine is cold (recommended service temperature 45–50°F / 7–10°C). If not finishing the bottle, return it to an ice bucket or reclose with a sparkling wine stopper and store in the refrigerator.