Moo's Imperial Avocado Crab Crepes

Start with your favorite plain crepe recipe, then try Moo's palate pleasing filling and curry sauce.




Filling
4 ripe avocados
2 cups crab meat
1 T scallions, minced
1 T coriander, minced

Curry sauce
1 T lime juice
1 T brandy
1 T Dijon mustard
1 tsp. curry powder
1 egg white. slightly beaten

Garnish with avocado, mandarin sections, lime slices

Prepare filling by mashing avocados until smooth. Add crab meat, scallions, and coriander. Mix thoroughly. Prepare curry sauce by mixing together lime juice, brandy, mustard, curry and egg white. Mix all ingredients until creamy smooth. Add salt and pepper to taste. Fill crepes and pour curry sauce over the top. Preheat oven to 350 degrees and cook for 12 minutes. Garnish with avocado slices, mandarin orange sections and lime slices.

Moo's Curried Shrimp in Coconut Rolls

This one's fun. Great for picnics.

1/4 cup olive oil
1/4 cup lemon juice
1 T curry powder
1 tsp. fresh ginger, finely chopped
1 tsp. fresh mint, finely chopped
1 clove garlic, minced
20 large shrimp, shelled and deveined
4 hot dog rolls
1/2 stick butter
1/4 cup unsweetened, finely chopped coconut

Combine olive oil, lemon juice, curry, ginger, mint and garlic in bowl and toss with shrimp. Marinate for 8 hours, turning several times for good coverage. Drain and put on skewers. Separate the rolls into two halves. Cream butter and add coconut. Mix well and spread on the face of the bun. Grill shrimp. Do not overcook. Toast rolls and arrange cooked shrimp on top.

Moo's Thai Green Chicken Curry

Here's a simple Thai curry you'll love.

1 stock butter
8 T flour
1/4 cup green curry paste
3 1/2 cup milk
1 cup chicken broth
2 T soy sauce (low sodium)
2 tsp. coconut extract
1/2 bunch coriander, chopped
8 kefir lime leaves
Chopped chicken
Fresh mint, chopped
Fresh basil, chopped

Boil chicken. While chicken is cooling, you can create the curry: In large sauce pan, melt butter add flour to create roux. Slowly add green curry paste, milk, broth and bring to boil. Add soy sauce, coconut extract, lime leave and continue to cook for about 5 minutes. Stir regularly. Pick chicken off cooled carcass. Shred chicken to bite-size pieces and add to curry. Bring to boil and cook for about 3 minutes more. Garnish with fresh mint and basil. You can serve with additional condiments such as shredded coconut, chopped nuts, chutney, and lime pickle.

Shandy's Curried-Maple Salad Dressing

Okay, I have to admit that Shandy was an Airedale, and she didn't eat salads or salad dressing. However, she was a peanut butter freak. My sister, on the other hand, does love salads, and she came up with this recipe. Shandy was her dog...hence the name. It's another delicious palate pleaser of a curry-based dressing for which you'll find dozens of uses.

1 T balsamic vinegar
1 T cider vinegar
2 T maple syrup
2 T soy sauce
2 t. curry powder
1 t. shallot, minced
1 t. garlic, minced
1 t. Dijon mustard
1 cup extra virgin olive oil
Whisk together vinegars, maple syrup, soy sauce, curry powder, shallot, garlic and mustard. Then add the oil in a slow stream while whisking to emulsify.

Moo's Curry Salad Dressing

Actually, Moo and I created this one together. It's our effort to recreate the salad dressing we used to enjoy at a small French restaurant in Westport, Connecticut, back in the 60s. I just love this. It's a palate pleaser...no doubt about that.

½ T G. Washington bouillon
1 cup salad oil
1 clove garlic, minced
1 T curry powder
¼ t. Worcestershire sauce
6-8 dashes Tabasco sauceDissolve bouillon in ¼ cup hot water. Add oil and other ingredients. Chill. Shake well before using.