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Spa Influenced 4th of July Alternative
July 4, 2017
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Happy 4th of July!

I was singularly focused on crab, specifically a crab roll.  So, I organized my thinking this 4th of July on a non-traditional alternative – spa-influenced of course – to the Hot Dogs and Hamburger of the 4th of July.  Of course, there are many hamburger alternatives that you see on the spa menus — some traditional alternatives (veggie burgers, portobello) and some more meat based alternatives (bison burgers).   But, I wanted something light as an alternative to a hot summer and day, and somehow I just decided on crab.   Hey, its my 4th of July and I will crab if I want to.

Woodloch had a New England style crab roll on its Lunch Menu recently, and i definitely recommend it.   I wasn’t really trying to recreate theirs in its entirety, instead I actually was adapting my tried and true Lobster Roll recipe, which I recently served for Father’s Day.

Lodge at Woodloch New England Style Crab Roll with Edamame

Woodloch’s New England Style Crab Roll is  served with “a sesame seed crusted avocado and Napa Cabbage, served on a Top sliced Brioche Bun.  Served with your choice of edamame or Terra Chips”

I opted not to recreate in this in its entirety because I was looking for something with a little less fat. I have nothing against a healthy fat like avocado, but I look look at my daily totals and the percentages, and having some nuts and other fats, I opted to forgo the avocado.  And I will admit, I am not a cabbage fan, never have been..

Traditional crab and lobster rolls tend to have mayo in them, and i have just never acquired the taste for it.  I do not like things with a lot of mayo in it, so potato sales, macaroni salads, and many other “salads” aren’t my thing.

When it comes to lobster rolls and crab rolls, I am a purist, just melted clarified butter and the delicious meat on an oh so yummy brioche bun.  But that also didn’t seem particularly spa-like to me.  So I reserve that for the special occasions!

So for a healthy spa-influenced alternative that left me between an avocado and a mayo bottle.   I kept the more traditional aspects, minus the mayo with  finely chopped celery.  I added some parsley and scallions for good measure.  I drizzled some olive oil.  I let that all chill in the refrigerator for a while and then about an hour or two before serving, took that out and let it come back to more room temperature.   When I took the mixture out of the refrigerator, I added in some freshly squeezed lemon juice.

Just before serving, I melted some ghee and added some garlic and brushed that mixture onto the brioche buns and put them under the broiler for about 30 seconds.    Once out of the broiler, I scooped the crab mixture into the rolls.

Crab Roll

 

And hey, since its the 4th of July, why not throw in some chips, Terra chips of course!

Happy 4th of July

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