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Seafood Panna Cotta

PREP TIME30 minutes

YIELD6 servings


1/2 teaspoon  Gelatin
1 tablespoon  Water
2 oz  Heavy Cream
4 oz  Greek Yogurt (Plain)
1/2 tablespoon  Chives, finely chopped
1 teaspoon  Tarragon, chopped
3/4 teaspoons  Lemon Juice
12 oz  Captain Jac® Flake Style Imitation Crabmeat (15/1 lb) 2802905801
1/2 tablespoon  Lemon Juice
1/2 teaspoon  Lemon Zest
1/8 teaspoon  Dijon Mustard
Few drops  Cayenne Pepper Hot Sauce
Pinch  MSG
Pinch  Salt
Pinch  Paprika
Pinch  Cayenne Pepper
Pinch  Ground Black Pepper
4 oz  Mayonnaise
2 teaspoons  Lemon Zest
2  Scallions, thinly sliced
2 oz  Red Bell Pepper, diced
3 oz  Cucumber, finely chopped
1/4 teaspoon  Cayenne Pepper
1/4 teaspoon  Salt
1/4 teaspoon  Paprika
1/4 teaspoon  Garlic Powder
1  Red Bell Pepper, roasted, seeded and peeled
1 teaspoon  Red Wine Vinegar
1/8 teaspoon  Salt
1-2 oz  Canola Oil
2.7 oz  All-Purpose Flour
2 oz  Grated Parmesan Cheese
1 tablespoon  Chives, minced
1 oz  Chilled Butter, diced
1/8 teaspoon  Salt
Pinch  Ground Black Pepper
1/4 cup  All-Purpose Flour
Pinch  Salt
Additional for sprinkling  Salt
Pinch  Black Pepper
Pinch  Paprika
1 large  Egg
1/2 cup  Panko Bread Crumbs
1/4 cup  Sesame Seeds
1 Firm ripe  Avocado, peeled and pitted
Enough for frying  Canola Oil
Enough for topping  Microgreens


Greek Yogurt Panna Cotta
Sprinkle gelatin over cold water; let stand until softened, 5 minutes. At the same time, bring cream to a simmer. Off the heat, whisk in gelatin.

In a bowl, whisk yogurt until smooth, gradually whisk in gelatin mixture and remaining ingredients. Pour into 6 ramekins and refrigerate until set. Invert each panna cotta onto plates.

Seafood Salad
Mix together lemon zest, scallions, red pepper, cucumber, cayenne, salt, paprika and garlic powder. Stir in surimi.

Red Pepper Coulis
Combine pepper, vinegar and salt in blender. Stream in oil and puree until smooth. Transfer to squeeze bottle.

Chive Parmesan Cookie
Preheat oven to 350°F. Mix flour, parmesan, chives, salt and pepper. Cut in butter, add 2-3 tablespoons ice water. Refrigerate at least 10 minutes. Roll thin and cut in 3-inch circles. Transfer to cookie sheet, chill 10 minutes more. Bake 10-15 minutes.

Fried Avocado
Cut avocado into eighths. Combine flour, salt, pepper and paprika in one bowl. Beat egg in another bowl. Mix panko and sesame seeds in a third bowl. Dip avocado slices in flour, then egg, then panko and fry at 350°F. until golden. Sprinkle with salt.

To plate: drizzle red pepper coulis on plate, place one parmesan cookie on top, top with panna cotta, seafood salad, fried avocado and microgreens.