Cystal Cruise Line Recipes (2024)

  • Cruise Line Recipes
  • Crystal


Sue Lobo



Cystal Cruise Line Recipes (1)

Cystal Cruise Line Recipes (2)Crystal Cruise Line Recipes

Crystal Cruises’ dining is among the most defining aspects that separates them from other cruise lines. Enjoy complimentary fine wines along with memorable dinners each night.

From time to time we like to post some of our client’s favorite recipes from the various cruise lines. Fans of Crystal’s amazing dining experience can re-create several of the line’s most popular recipes.

Cystal Cruise Line Recipes (3)

Print Recipe

Chocolate Truffles with Orange and Grand Marnier Flavors

This recipe is fromthe Crystal Cruise Line'sCookbook from Executive Chef Manfred Schallefor Chocolate Truffles with Orange and Grand Marnier Flavors.

Prep Time1 day d 25 minutes mins

Cook Time10 minutes mins

Course: Dessert

Cuisine: French

Keyword: dessert, truffles

Servings: 12


  • 1 cup heavy cream
  • 18 oz semisweet chocolate, chopped
  • 2 oz 2 ounces chopped separately grated zest of 1/2 orange, blanched juice of half orange
  • 1 cup Grand Marnier
  • 1/3 cup unsalted butter
  • unsweetened cocoa powder for coating


  • Chef’s notes The truffle mixture can be prepared one day in advance and formed the day of serving.

  • Preparation in a medium saucepan, bring the cream to a boil. Add the 18 ounces chopped chocolate and stir until melted and smooth. Add the blanched zest, juice, Grand Marnier, and butter and stir until thoroughly mixed. Let cool. Cover and refrigerate for up to 24 hours.

    Remove the truffle mixture from the refrigerator and let sit at room temperature for about 15 minutes.

    In a double-boiler, melt the reserved 2 ounces chopped chocolate over barely simmering water, stirring until smooth.

    Form teaspoonfuls of the truffle mixture into one-inch-diameter balls. Using a wooden skewer, dip the truffles into the melter chocolate. Roll in the cocoa powder. Repeat to dip and coat the remaining truffles. Store in an airtight container in the refrigerator for up to 1 week.

Cystal Cruise Line Recipes (4)

Print Recipe

Chilean Seabass with King Crab & Red Beet Cous Cous

from Crystal Cruise Line

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: American

Keyword: seafood,

Servings: 4


  • 4 6oz Chilean Seabass Filets
  • 4 tbsp clarified butter
  • 4 King Crab Legs
  • 4 tbsp Lemon Oil
  • Salt to taste
  • fresh ground White Pepper to taste

Red Beet Cous Cous

  • 1 cup Pearl Cous Cous (Israeli Cous Cous)
  • 2 tbsp Melted Butter
  • 2 Shallots peeled and fine chopped
  • 2.5 cup Red Beet Juice
  • 2 tsp Mascarpone Cheese
  • 2 tsp cold butter
  • 2 tsp grated Parmesan
  • Salt to taste
  • Fresh White Pepper to taste


  • For the fish, pat dry the Seabass filets with kitchen towels and season with salt and freshly ground white pepper on both sides.Preheat oven to 350 F (175 C).

  • Heat the clarified butter in a sauté pan and sear the fish, skin side down first, for one minute on each side. Transfer to a baking sheet and cook in the oven for 4-5 minutes.

  • For the Cous Cous, heat the melted butter in casserole and sauté the shallots slowly until translucent, but not browned, about 2 minutes. Add the Cous Cous and sauté for one more minute. Add the Red Beet Juice and simmer until the Beet Juice is absorbed and the Cous Cous is tender, about 5 minutes. Remove from heat and stir in the Cold Butter, Mascarpone and Parmesan Cheese, season to taste with Salt and White Pepper.

  • To serve, remove the Crab Leg Meat from the shells, cut into 2 inch pieces and heat in a 350 F oven for 2 minutes until hot. Divide the hot Cous Cous amongst 4 Shallow Plates, top each with a Seabass Filet and the Crab Meat. Drizzle one tbsp Lemon Oil over the Fish and around the Cous Cous and serve.


Photo credit: Crystal Cruises

Cystal Cruise Line Recipes (5)

Print Recipe

Smoked Salmon Quesadillas With Mexican Guacamole and Jicama-Grapefruit Salsa

Crystal Cruise Recipe

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: mexican, seafood,

Servings: 4


For the quesadillas:

  • 8 10-inch flour tortillas
  • 8 oz smoked salmon
  • 1 cup cream cheese, whipped
  • 2 cups Monterey Jack cheese, shredded
  • 2 tbsp chives, finely sliced
  • 1 tbsp olive oil
  • 2 cups mesclun lettuce
  • 2 tbsp sour cream

For the salsa:

  • 2 ruby red grapefruit segments (reserve juice)
  • 1 medium jicama root peeled and diced (or substitute water chestnuts, radish or a crisp white turnip)
  • 1 tbsp Dijon mustard
  • 3 tbsp lime juice
  • 1 small red onion minced
  • 1 Serrano chile minced
  • 2 tbsp fresh cilantro roughly chopped
  • 2 tbsp fresh mint finely sliced
  • 1 tbsp olive oil
  • 1 pinch ground cumin


  • Make the salsa first; combine all ingredients, including grapefruit juice.

  • Let sit for at least 20 minutes, then taste and adjust the seasoning if necessary.

  • To prepare the quesadillas, spread one tortilla with cream cheese; sprinkle with chives and add a layer of smoked salmon.

  • Add shredded Monterey Jack and season with some cracked pepper. Top off with second tortilla round.

  • Repeat three more times to create four quesadillas.

  • Heat a nonstick skillet, large enough to fit a quesadilla, and lightly grease with some olive oil.

  • Place tortilla in pan, and fry slowly until cheese is melted and tortilla is crisp and lightly golden.

  • Repeat for remaining quesadillas.

  • Serve quesadillas with salsa and guacamole on the side.

Cystal Cruise Line Recipes (6)

Print Recipe

White Chocolate Bread Pudding with Caramelized Coffee Sauce

Crystal Cruise Recipe

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: chocolate, dessert

Servings: 8


Bread Pudding

  • 10 oz brioche or egg bread, crust removed, cut into ½ inch dice. (About 8 cups)
  • 4 oz white chocolate coarsely chopped
  • 6 eggs
  • 1/2 cup sugar + 2 tbsp extra
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 2 1/2 cups milk

Caramelized Coffee Sauce

  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 3 tbsp Kahlua


  • 8 scoops vanilla ice cream
  • chocolate covered coffee beans
  • white chocolate curls


  • Chef’s Notes:

    The puddings can be made 1 day in advance, covered, and refrigerated. Reheat before serving. The homemade vanilla ice cream can be replaced by a good-quality commercial ice cream. Kahlua is a coffee liqueur, which can be substituted with strong espresso coffee if desired.

  • Preparation:

    To make the bread pudding: preheat the oven to 325 degrees Fahrenheit. Grease the bottoms and the sides of eight 3-½ inch diameter soufflé dishes with soft butter. Coat the sides and bottoms of the dishes with sugar and tap out the excess. Fill each dish half full with bread cubes. Divide the white chocolate pieces evenly among the dishes. Top with the remaining bread cubes.

    In a medium bowl, whisk the eggs, sugar, salt and vanilla together. Warm the milk and whisk it into the egg mixture until blended. Divide the milk mixture evenly among the dishes. Place the dishes in a baking pan and add hot water to come halfway up the sides of the dishes. Bake the puddings for 45 minutes, or until a toothpick inserted in the center of a pudding comes out clean.

  • To make the sauce: in a small, heavy saucepan, melt the sugar over low heat, stirring constantly, until golden brown. Remove from heat. Meanwhile, in another saucepan, heat the cream until small bubbles form around the edges of the pan. Gradually whisk the cream into the caramelized sugar. Stir in the Khalua.

  • To Serve

    Drizzle sauce on each plate. Run a knife around the edge of each pudding and invert to unmold. Place a pudding, right side up, in the center of each plate. Top with ice cream. Garnish with the chocolate-covered coffee beans and white chocolate curls.


Makes 8 Individual Puddings


Thanksgiving Cruise Line Recipes

4th of July Cruise Line Recipes

Cruise Line co*cktail Recipes for Mothers Day


  1. Social comments and analytics for this post…

    This post was mentioned on Twitter by AtlasTravelWeb: New Blog Post: Cystal Cruise Line Chocolate Truffle Recipe #recipes…

  2. […] Read some-more from the strange source: Cystal Cruise Line Chocolate Truffle Recipe | Atlas Cruises and … […]

  3. […] the original post: Cystal Cruise Line Chocolate Truffle Recipe | Atlas Cruises and … Share and […]

  4. Great recipe – their chocolate is amazing – we would love to post this recipe on our site with your permission ?


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cystal Cruise Line Recipes (2024)
Top Articles
Latest Posts
Article information

Author: Barbera Armstrong

Last Updated:

Views: 6491

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Barbera Armstrong

Birthday: 1992-09-12

Address: Suite 993 99852 Daugherty Causeway, Ritchiehaven, VT 49630

Phone: +5026838435397

Job: National Engineer

Hobby: Listening to music, Board games, Photography, Ice skating, LARPing, Kite flying, Rugby

Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.