Palace Crab Salad with Green Goddess Dressing
The Green Goddess Dressing is said to have been invented by Chef Philip Roemer in 1923 to honor actor George Arliss, who was a guest of the hotel's while performing in William Archer's hit play, “The Green Goddess.” The Green Goddess Salad became a permanent menu item at the historic Palace Hotel. In the early years, when there was limited access to fresh produce, the dressing was served with shredded iceberg lettuce, canned vegetables and a choice of chicken, shrimp, or crab. Over the years the salad has evolved. Today, the salad is referred to as The Garden Court signature crab salad and features farm sourced mixed baby greens, fresh locally grown California vegetables and a generous portion of Dungeness crab meat. The salad is offered with the famous Green Goddess Dressing. Guests can experience a lightened version of the Green Goddess Dressing at the hotel’s fine restaurant, The Garden Court.
Green Goddess Dressing
Yields 1½ cups
1 cup mayonnaise
½ cup sour cream
¼ cup snipped fresh chives or minced scallions
¼ cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
Salt and freshly ground pepper to taste
Stir all the ingredients together in a small bowl until well-blended. Taste
and adjust the seasonings.
Use immediately or cover and refrigerate.
Dungeness Crab Cake
For Mousse
½ pound U- 10 scallops, dry pack
½ pound fresh halibut scrap, ice cold
1 egg, whole
1 cup heavy cream
For Crab Cake
2 pounds Dungeness crab (legs only) crab meat, shelled
2 tablespoons chive, minced
2 tablespoons cilantro, chopped
Lemon juice
1 pound whole butter, cubed
Salt and black pepper, to taste
In a blender combine cold scallop and halibut scraps. When pureed, add in whole egg and slowly add cream until balled mix runs smooth.
In an ice-cold bowl place crab meat in a layer on the bowl surface. One tablespoon at a time add mousse to crab, sprinkle cilantro, and chive. While being careful not to break up crab meat, fold mix together until it is combined. Portion cakes – 1½ ounces each. Reserve in cooler until service.
In a hot sauté pan, add clarified butter. Place seasoned cake in butter, turn when golden on one side. Immediately following, squeeze fresh lemon juice on crab cake, add cube of whole butter and fresh thyme, baste spoon over heat until butter turns brown. Place cake on plate with paper towel to drain.
