Recipes
Bring the distinctive Latitude flare home to your very own kitchen. Feel free to print out some of these amazing recipes prepared by Chef Rich Travis.
Crab Cakes à la Latitude
- 8 oz cooked shrimp, coarsely chopped
- 8 oz crab meat
- 1/2 C. mayonnaise
- 1 egg
- 1 egg yolk
- 1/2 C. Panko crumbs
- 1 T. ginger, peeled, finely diced
- 1 T. cilantro, chopped
- 1 T. mint leaves, chopped
- 1 jalapeno, seeded, finely diced
- 1 t. sambal (chili paste)
- 1 t. kosher salt
- 8 pieces rice paper (6 inches in diameter)
- 8 cilantro sprigs, stemmed
In a large bowl, combine together the mayonnaise, eggs, and sambal. Whisk together smooth. Fold in the remaining ingredients, until well incorporated, cover and refrigerate.
Place 2 quarts of tepid water in a large bowl, add 1 T. sugar and stir until dissolved. Place one rice paper in the water at a time. Let stand to soften (2 mins.) and remove one at a time.
Place all 8 on a large work surface, place a sprig of cilantro in the center of each, add 1/2 C. of the shrimp mixture on top and fold sides of paper to form a package. Place folded side down on a cookie tray and refrigerate.
Cucumber and Mango Salad
- 1 C. English cucumber, peeled seeded and diced
- 1 C. mango, peeled and diced
- 1/2 C. red pepper, diced
- 2 jalapeno, seeded and iced
- 1 t. ginger, peeled, grated
- 2 green onion, thinly sliced
- 1 T. fresh cilantro, chopped
- 2 t. fish sauce
- 2 T. lime juice
- 2 T. olive oil
- 1 t. kosher salt
- Combine all ingredients and let stand two hours before serving.
- Ginger-Lime Mayonnaise
- 1/2 C. mayonnaise
- 1 t. ginger, peeled and grated
- 1 t. lime zest
- 1 t. lime juice
- 1/4 t. ground turmeric
Combine all ingredients together and refrigerate
