Archive of Gillian Bostock

Gillian has written 10 article(s) for InMenlo.


Gillian's Dungeness Crab Salad - Ingredients

Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the second of her occasional recipes for the fall season.

One of my most favorite dishes growing up was crab cakes. When I was 10 years old, in the very peak of my obsession with them and a budding gourmand, my aunt and uncle took me out to a private dining club in London. My overwhelming excitement to go to a dining club quickly turned into silent disappointment when I discovered that there were no crab cakes on the menu. My uncle, who had obviously heard about my crab cake fixation from my mother, pulled the server aside to ask if the chef might accommodate his young niece. Lo and behold, out they came 15 minutes later! Those crab cakes were probably the best I have ever had in my life — those and my mom’s, of course. (Hi Mom!)

My mom’s version is straight out of Cuisine Rapide by Pierre Franey and Bryan Miller and I highly recommend it. In that decidedly French way, the recipe calls for a generous dollop of creamy mustard sauce on top. It’s awfully good.

Well, this is all to say there are still lingering remnants of my past obsession and this salad is one such example. There is indeed cream and mustard involved but, in the salad, the cream serves to actually lighten and hold together the crabmeat while the mustard adds that necessary acidic burst. The frisée affectionately grabs hold to the crabmeat while the arugula brings a bit more oomph to the leafy bed upon which it sits.

Enjoy as a first course before a rich autumnal entrée, such as wild mushroom lasagna as I did this past Wednesday. (Editor’s note: The recreational Dungeness crab season starts Nov. 5; the local commercial season begins on Nov. 15 this year.)

Ingredients
– 12 oz cooked Dungeness crabmeat
– 4 tbsp heavy whipping cream
– 3 tsp grainy mustard
– 10 small radishes, top and tailed
– 3 tsp Italian parsley, roughly chopped
– 2 tsp chives, finely chopped
– 2 tbsp olive oil
– 2 tsp sherry vinegar
– 2 tsp lemon juice
– lemon zest
– 2 cups baby arugula
– 1 head of frisée

Directions
1. Put heavy whipping cream in a medium bowl and whisk to thicken slightly. About one to two minutes. Add 2 tsp mustard and stir.
2. Add crabmeat, shredded radishes, and chopped herbs. Season with salt and white pepper. Fold together but do not over mix.
3. To make the dressing, add olive oil, lemon juice, sherry vinegar, and 1tsp mustard into a small bowl and whisk until everything is incorporated.
4. In a large bowl, add arugula, frisée leaves, and dressing. Gently toss. Place a large handful on each of the four salad plates. Top each with a quarter of crabmeat salad and a sprinkle of lemon zest. Grind a bit of white pepper on top and serve.

Serves 4.

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Dish that matches fall colors: Gillian’s Happy Curry

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the first of her occasional recipes for the fall season. Kabocha is a particularly delicious variety of squash and has an infallible way of curling your mouth into a smile. Its friendly plump shape is […]

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Gillian’s end of summer picks: Chilled soups made with Webb Ranch’s corn and Ace tomatoes

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the last in her series of great summer recipes. This week I’ve chosen two chilled soups to highlight the Ace tomatoes and white corn grown at Webb Ranch in Portola Valley. Undoubtedly, the bountiful pile […]

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Gillian’s ode to watermelon, salad that is

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the seventh in her series of great summer recipes. Let us, for a moment, consider the watermelon — an enormous round of juicy sweetness locked in a thick green skin. The Chilean poet Pablo Neruda […]

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Add spice to your sandwich with Gillian’s SBLATs

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the sixth in her series of great summer recipes. As my family members know, I am a fan of pretty much anything spicy. So they weren’t surprised during our recent family reunion when I decided […]

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Taste summer all year long with Gillian’s raspberry jam

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the fifth in her series of great summer recipes. I must confess straightaway that this recipe is technically not my own but my great-aunt Gussie’s. Aunt Gussie lived in Marshfield, Wisconsin for the majority of […]

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Get a whiff of sea air with Gillian’s Clams in Saffron-Infused Broth

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the fourth in her series of great summer recipes. This particular recipe takes me back to a little restaurant on a cobblestone street of DUMBO, a neighborhood just across the Brooklyn Bridge from Manhattan. It […]

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Summertime pasta shines with Gillian’s Perfect Pesto

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the third in her series of great summer recipes. In my family, it’s become a tradition to make Sunday night “pasta night” and, in the summer especially, we often have homemade pesto along with traditional […]

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Cool off summer treat: Gillian’s Ice Cream Sandwiches

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the second in her series of great summer recipes. Summertime is always a nice excuse to eat lots of ice cream — ice cream after lunch, ice cream after dinner, ice cream while walking down […]

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Hit-the-spot lunch: Gillian’s Tandoori Tacos

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Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. InMenlo reaps the benefits of both! Being half-English and half-Californian, it perhaps isn’t much of a surprise that I have such a strong affection for Indian and Mexican cuisines, but it wasn’t until recently that I had […]

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