Text 28230, 72 rader
Skriven 2015-06-15 16:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Crabby Blue 838
=======================
 DD> Why does it have to be Maryland blue crab? Blue crab is found in
 DD> disparate  places around the US and, for that matter around the world.

The cooler water of the Chesapeake is good for them, and
the relative shallowness of the bay makes them easy to
catch, which they traditionally have been in quantity.

Farther south, the taste and texture become flabby, though
Virginia into North Carolina is acceptable. In the Gulf,
they are pretty inferior (I have caught them there myself,
using the stinking rotten chicken neck trick). Also, the
explosion of pathogens in the warmer water is worrisome.

Populations of blues transplanted to foreign places I
haven't encountered on my plate, but generally these
places are harder to get to than Maryland.

Chilled pea soup with crab salad
categories: fancy, Boston, starter, shellfish
Servings: 20

h - For the chilled pea soup
4 lg onions, rough chopped
1 bulb celery, rough chopped
3 leeks, rough chopped
3 bay leaves
12 qt water
10 lb frozen green peas
1/2 lemon, juice and zest
salt and white pepper to taste
h - For the crab salad
2 lb jumbo crab lump meat
6 oz mayonnaise
1 oz truffle oil
4 oz white onion, sm diced
3 oz celery, sm diced
1 Tb parsley, chopped
1/2 Tb chives, chopped
1/2 Tb mint, chiffonade
1/2 lemon, juice and zest
salt and white pepper to taste
20 toasted crostini, lightly buttered
1 black truffle, slivered

Saute the onions lightly in a stock pot over moderate
heat. Add the celery, leeks and bay leaf and saute with
the onions. Add the water and bring to a boil. Cook
until the vegetables are soft. Add the peas and cook
until tender, 10 to 12 min. Add the lemon juice and
zest. Remove the soup from heat. Place the stock pot
containing the soup in a metal container filled with
ice. This will ensure the soup maintains its bright
green color while it cools. While it's in the ice bath,
use a hand-held blender to puree the soup. Season.

Mix the mayonnaise and truffle oil. Add the onions,
celery, lemon juice, zest and herbs and mix well
together. Add the crab meat and toss lightly. Try to
avoid breaking crab lumps. Season. Refrigerate until
ready to serve.

Strain the soup into small cups. Please 1 Tb crab
mixture on each of 20 toasted crostins. Place the
crostini on a plate with the soup. Garnish with
slivered black truffle.

Didier Montarou, Miel, InterContinental Boston


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