Trillium Cafe is one of those places that you know once you enter, that the meal you’re about to have will be special. We were seated at a cozy table next to a window that overlooked the garden. Many of the plants and flowers grown here are used in the food, and that speaks to the care that goes into every dish served here. I happen to love crab, especially the Dungeness variety, and this is exactly what I had. It was a Dungeness crab strudel with Meyer lemon marmalade. Yes it was pure heaven, the crab was fresh a little sweet and the lemon was the perfect foil to raise the bar without overpowering the delicate local crustacean. For my main dish I enjoyed the locally caught Salmon, that came out really hot, and yet was cooked perfectly, tender and moist, and should I say it again ? super fresh. Trillium Cafe hit all the marks for me, and I highly recommend you paying them a visit for a truly memorable lunch or dinner. Now here’s the best part: I have the Dungeness crab recipe to share with you. Just be sure to get only the freshest crab possible from your local fish monger, otherwise it won’t shine like Trillium Cafe’s did, or take that road trip to Mendocino Village and try it for yourself. Please visit the Trillium Cafe website for the most up to date menus and events http://trilliummendocino.com/ and for more images of the amazing food visit the Trillium Gallery
1 Package of Philo Dough, thawed
2 lbs of fresh Dungeness Crab Meat
1 Cup Onion, finely chopped
1/2 Cup Celery, finely chopped
1/2 tsp dry mustard powder
1/4 tsp Cayenne pepper
1/2 Cup mayonnaise
2 tsp grated lemon peel
1/2 Cup chopped parsley
1/2 Cup plain bread crumbs
salt & pepper
Store Bought or homemade Meyer Lemon Marmalade
Pre-heat oven to 400 degrees.
Sauté onions and celery for 5 to 10 minutes. Add spices and sauté another minute. Let cool. Place crab, onion, celery and spices in a bowl with remaining ingredients, combine. Lay out 3 sheets of Philo dough, brush each individual sheet with melted butter, layering them until you have 3 or 4 layers of phyllo dough. Place 1/2 cup filling in dough, and fold ends in, and roll up like a burrito.
Bake for 12 minutes, or until the top is lightly brown. Slice and serve.
Makes 10-12 strudels.