Two go-to appetizers have suddenly become more elegant.

Deviled eggs and bruschetta are wildly common noshes, however, LakeHouse at the Hyatt Regency Grand Cypress is pulling in the flavors of the sea.

But, not too much.

"It's not fishy at all," said Sous Chef Max Melendez, referring to the octopus.

The diced octopus finds its new home among other ingredients like garlic, shallots, heirloom tomatoes, micro basil and smoked sea salt. The crab also sits nicely with the traditional deviled egg taste and consistency.

Hungry? Let's cook!

Lake Meadow Naturals Crab Deviled Eggs

LakeHouse

Hyatt Regency Grand Cypress

12 Servings

Ingredients:

  • 1 Dozen Large Cage Free Eggs
  • 3 T. Mayonnaise
  • 1 T. Dijon Mustard
  • 1 T. Lemon Juice
  • ¼ tsp. Sea Salt
  • ¼ tsp. Hot Sauce, Tabasco
  • 8 oz. Lump Crab meat
  • ¼ Bunch Chives, sliced fine
  • Garnish Aleppo Pepper
  • Garnish Micro Greens

Directions:

  1. Place the eggs in a large pot and cover with water. Bring to a boil and cook for 10 minutes.
  2. Remove from heat and drain, add ice cubes to chill and cool running water.
  3. When cool enough to handle, peel and cut ½ lengthwise
  4. Remove the yolks from the whites and place in a small bowl, mash the yolks and add the mayonnaise, mustard, lemon juice, chives, salt and Tabasco.
  5. Mix well.
  6. Then gently add crab meat and blend to together.
  7. Place mixture into a piping bag and pipe into egg white halves. Can be done two hours ahead of time or more, keep chilled and covered.
  8. When serving place on serving tray and garnish with micro greens and Aleppo Pepper.

Octopus Bruschetta

LakeHouse

Hyatt Regency Grand Cypress

6 Servings

Ingredients:

  • 8 oz. Octopus Tentacles
  • 1 lb. Heirloom Tomatoes, mixed
  • 1 ea. Baguette, sliced, 12 each
  • 4 T Extra Virgin Olive Oil
  • 1 T Red Wine Vinegar
  • 1 tsp. Smoked Sea Salt
  • Coarse ground black pepper
  • 1 tsp. Aleppo Pepper
  • Garnish Micro Basil<

Directions:

  1. For the Octopus. Boil tentacles in salted water for about 1 hour 45 minutes, or until soft and tender. Remove from water and let cool.
  2. Cut tomatoes in half, slice octopus and combine with vinegar, olive oil, Aleppo pepper
  3. Slice baguette 1/2” thick, brush with olive oil, and toast
  4. Place toasted baguette on serving platter, top with tomato mixture and garnish with smoked sea salt, and basil