Stuffs

[ RESTAURANT REPORT ]
Dining around the islands

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Dixie Grill Crabfest
offers daily specials

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Dixie Grill's annual Crabfest begins Tuesday and runs through June, featuring chef David Saccomanno's "crabatizers" and other specials.

The Crabfest menu includes Stuffed Georgia Hushpuppies with lump crab, rock shrimp and crawfish in a creamy Creole sauce, Creole-Crusted Soft-Shell Crabs served with fried green tomatoes, Seafood Newburg, Dungeness Crab Cobb Salad and a King Crab Platter (comes with bib).

The month's featured dish is Spiced and Steamed Crabs, combining Dungeness and snow crab (or upgrade to King crab), served with Kahuku corn. The drink of the month is the Crab Catcher made with mandarin orange-flavored vodka, strawberries and pink lemonade.

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COURTESY DIXIE GRILL Chef David Saccomanno of Dixie Grill serves a bucket of crabs to general managers Ruth King of the Aiea restaurant and Brian Smith of Ward Avenue.

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Daily specials

Mondays: All-you-can-eat (in one hour) Dungeness crab, 3 to 6 p.m.

Tuesdays: Soft-shell crab or crab cake Po' Boy Sandwich (plus J.P. Smoketrain and Dominic Leonard perform 6:30 to 9:30 p.m. at Ward Avenue; no cover)

Wednesdays: Louisiana Crab and Shrimp Boil

Thursdays: Beer-Batter Crab Cakes

Fridays: Lobster, Dungeness crab and garlic shrimp combinations

Saturday's: Crabs Gone Wild Southern-Style Cioppino and Crab-Stuffed Blackened Ahi

Saturday and Sunday breakfast: Crab omelets

Call 596-8359 (Ward Avenue) or 485-CRAB (Aiea).

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Here is Saccomanno's newburg recipe. During Crabfest, it will be served over cheese grits:

Seafood Newburg Dixie Style

1 tablespoon butter
1 tablespoon shallots
2 ounces lobster meat
3 ounces blue crab meat
5 shrimp, peeled
1/4 cup sherry
3/4 cup cream
1 piece puff pastry, cut in half and baked
Chopped parsley, for garnish

Cook butter and shallots 1 minute in a saute pan, Add lobster, shrimp and crab; cook 2 more minutes. Deglaze pan with sherry and reduce by half. Add cream and reduce until thick, season with salt and pepper.

Place 1 sheet puff pastry on a plate. Cover with seafood mixture and top with other sheet of pastry. Garnish with chopped parsley.

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NUTRITIONAL INFORMATION UNAVAILABLE.

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