Text 2989, 106 rader
Skriven 2006-07-07 16:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Crab
============
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW>       Title: Crabmeat With Wasabi Mayonnaise

 JW>   Bring a pot of water to a boil and add sake and salt. Wrap the stick
 JW>   of crabmeat with a cotton cloth, and tie so they don't come apart,

 CS> I wonder if this could be adapted to a gentler treatment suitable for 
 CS> surninami?

Why not. Since the crab is boiled and then chilled just use the surimi
as is, right out of the fridge.

More crabby stuff:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crab, Celery And Fennel "Mille-Feuilles"
Categories: French, Crab
  Servings: 4

      3    female crabs, 800 g ea
    100 ml dry white wine
      1 ts peppercorns
     10 g  coarse salt
           Thyme, bay leaf
           Parsley stems
           Juice of 1 lemon
    120 ml olive oil
      1    sprig of fresh thyme
      1    bay leaf
      3    sprigs of flat-leaf parsley
      3    sprigs of chervil
      3    blades of chives
      1    sprig fresh tarragon
           dash of Tabasco
      2 TB mayonnaise
           Liquid cream
           Celery and fennel
      2    celery roots (celeriac),
    700 g  each
      4    fennel bulbs
      3    star anise
           Olive oil

Chef's tips: When buying crabs, always choose females, which are fuller
and much heavier. Never skimp on the weight.

Glossary: A vegetable "matignon" consists of diced vegetables that have
been sauteed in olive oil.

Preparing the crabs: Prepare the cooking liquid by combining 5 liters of
water, the white wine, peppercorns, a little thyme, bay leaf and a few
parsley stems. Bring to a boil and cook the crabs over medium heat for
20 minutes. Remove the crabs from the liquid and cool on a platter.
Remove the meat from the shells, taking care to pick off all bits of
shell and cartilage. Flake the crabmeat and season with lemon juice,
olive oil and all the chopped herbs.

Preparing the fennel: Trim the fennel with a paring knife; cut into
matignon (small dice). Saute gently in olive oil with the star anise and
cook covered for 30 minutes. Correct the seasoning.

Finishing: Collect the coral from the crabs; puree in a blender and
combine with the mayonnaise, thinned with a little liquid cream. Season
with a dash of Tabasco.

Slice the celery root into 8 cm (3") disks as thinly as possible. Save
the trimmings to make the celery root puree.

Cut 20 disks, let them dry for 3 hours and then fry in 130 C (265 F)
oil. Remove them when they are white and crispy like a potato chip;
drain on paper towels.

Making the celery root puree: Cut 100 g (3 1/2 oz.) celery root into
cubes; cook in salted water; drain; season. Puree. Blend into the
crabmeat mixture. Important: the puree is meant just to flavor the
crabmeat. You want to preserve the flaked texture of the crabmeat -
adding too much puree will create an undesirably liquid texture.

Presentation: Place a ribbon of the mayonnaise-cream-coral sauce around
each plate. P lace a spoonful of fennel in the center of the plate,
topped by a celery disc. Assemble the dish like a layered
"mille-feuille": place another spoonful of fennel on top, then a layer
of crab; continue until you have formed three layers. Garnish the top
with sprigs of fennel fronds.

Jean-Claude Pautrat
Chateau de Locguenole
Brittany, France


MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Forget the shrimp! Daddy just came home with a case of crabs!
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)