Domain: A TEXAS MONTHLY Editorial Supplement

Quick Cuisine: Shellfish Intentions

With the lighter touch called for by summer’s hot days, this menu unites the flavors of sea-fresh crap and field-ripe corn.

by Ann Clark

July 1989

MENU

Sauté of Crab, Corn, and Red Pepper Recipe
Cornmeal Madeleines Recipe
Goat-Cheese-and-Red-Onion Timbales Recipe
Red and Black Summer Fruits Recipe

July is the height of the season for enjoying crab. This elegant but easy dinner menu for six shows the seafood at its best. The cornmeal madeleines and goat-cheese timbales can be made in advance and reheated; the vegetables for the crab sauté can be chopped ahead of time and refrigerated. A simple salad and a loaf of crusty sourdough bread are congenial additions to the menu. For wine, Pheasant Ridge, a Lubbock winery, makes a Sauvignon Blanc that is a fine match.

Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989

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