Wine Club

I love being spoiled.

Who doesn’t?

That’s kind of how I felt Friday night at Wine Club. Spoiled. Totally, completely spoiled by my friend who was hosting.

As we sipped Albarino wine, we dined on amazing Crab Cakes with Remoulade Sauce, Lobster Rolls, Watermelon Salad and Banana Pudding. The dishes were light, tangy, refreshing and the perfect end-of-summer treat.

We started with flawlessly made crab cakes – nicely browned on the outside and fresh lump crabmeat on the inside. And the creamy, remoulade sauce is a must!

Crab cakes and remoulade sauce

Time to eat

After the crab cakes, we were in for another delicacy – Lobster Rolls from Gwyneth Paltrow’s cookbook, My Father’s Daughter. The rolls were made using two giant lobster tails that were meaty and succulent. The seafood mixture was simple, yet tasty, and not overly mayonnaise-y. I can’t wait to attempt these myself!

Lobster Rolls

I loved the sweet and savory watermelon salad and thought it was an ideal side dish with the sandwich. The onion, red wine vinegar, olive oil, fresh mint and feta were an unexpected pairing with the juicy watermelon.

Watermelon Salad with Mint

For dessert my friend indulged us with Paula Deen’s banana pudding. This was no ordinary banana pudding recipe; this was made with a few extra ingredients that set this apart from other recipes with the same namesake. And the Chessman cookies make the presentation quite nice.

Banana Pudding


Crab Cakes

What You Need

  • 1 lb lump (or jumbo lump) crabmeat
  • ⅓ cup breadcrumbs (panko recommended)
  • 3 green onions, finely chopped, white and green parts
  • ½ cup red bell pepper, finely chopped
  • ¼ cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ lemon, juiced
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • Panko breadcrumbs for dusting
  • Canola oil for frying
  • Remoulade Sauce
  • 1 cup mayo
  • ¼ cup creole mustard
  • ½ lemon, juiced
  • 1 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • Combine the following ingredients in a bowl and serve with crab cakes.

What To Do

  1. Combine all ingredients EXCEPT for the crabmeat.
  2. Once combined, fold in crabmeat being careful not to shred.
  3. Chill mixture in the freezer 10-15 minutes or 1 hour in the refrigerator.
  4. Shape the meat mixture into patties and coat/dust with panko breadcrumbs.
  5. Again chill for 10 minutes in the freezer or wrap and chill up to 24 hours in the refrigerator.
  6. Heat oil in a large skillet. Place crab cakes in batches into the pan and fry until browned on each side, about 3 minutes per side.
  7. Service with remoulade sauce.

Lobster Rolle

What You Need

  • ½ cup Vegenaise or mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons white miso mixed with 2 teaspoons boiling water
  • 1 pinch of coarse salt
  • A few grinds of black pepper
  • 2 teaspoons finely chopped fresh tarragon
  • 2 cups lobster meat
  • 4 hotdog buns
  • Fresh minced chives, optional

What To Do

  1. Whisk together the Vegenaise or mayo, mustard, miso mixture, salt, pepper and tarragon.
  2. Fold in the lobster meat.
  3. Brush the hotdog buns with melted butter and lightly toast them.
  4. Divide the salad evenly into the buns and serve with a sprinkle of fresh minced chives, optional.

Not Yo’ Mama’s Banana Pudding

What You Need

  • 2 bags of Pepperidge Farm Chessmen Cookies
  • 6 - 8 bananas, sliced
  • 2 cups of milk
  • 1 5-oz box of instant French vanilla pudding
  • 1 8-oz package of cream cheese, softened
  • 1 14-oz can of sweetened condensed milk
  • 1 12-oz container of frozen whipped topping, thawed

What To Do

  1. Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies.
  2. Layer the bananas on top.
  3. In a bowl, combine the milk and pudding. Mix and blend well using a handheld mixer.
  4. Using another bowl, combine the cream cheese and condensed milk and mix until smooth.
  5. Fold the whipped cream topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
  7. Refrigerate until ready to serve.

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