Text 28304, 91 rader
Skriven 2015-06-17 10:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Crabby Blue 852
=======================
 DD> In many places the "transplantation" was done the same way that zebra
 DD> mussels  got into the Great Lakes. Ballast water of cargo ships.

I have since read that there are viable populations in
South America and the Mediterranean, though I doubt that
the crabs there have the delicate intensity (not an
oxymoron I think) that northeastern ones do. Did I
mention the Vibrio explosion in the Caribbean? Reason
for avoiding shellfish from the Gulf region and south.

 DD> Of the crabs I *have* tried may favourite remains the Dungeness - as
 DD> served at  the Northwet CrabFest.

Not similar at all - I'd characterize Dungies as beer food
that you eat a pound of and blues as Chablis food that you
eat six ounces of. Butter is all that blue crabmeat can
tolerate, and to my taste it doesn't want more than a little.

 DD> Title: Dungeness Crab Casserole (Applause Recipes)

Blue wouldn't stand up to a recipe like this, even though
people try to make it do so. Waste of crab. Sort of like
using a first-growth wine in a stew.

Warm crab parfait with citrus and shellfish fricassee
categories: starter, fancy, Illinois, shellfish

h - For the crab parfait
1 egg yolk
4 oz white-flesh fish>
2 oz mayonnaise
2 oz butter, unsalted (to 4 oz)
2 oz heavy cream (to 4 oz)
2 lb lump crabmeat
2 Tb chives, chopped
1 lemon, zest of
Kosher salt to taste
ground black pepper to taste
1/4 c Panko breadcrumbs
vegetable oil, as needed
vegetable spray, as needed
metal ring molds (1 1/2" high by 2" wide)
h - For the citrus and shellfish fricassee
4 oranges, supremed and diced (reserve juice)
2 shallots, minced
2 cloves garlic, minced
5 tomatoes, peeled, seeded and chopped
1 qt shellfish stock
1 pn saffron
2 Tb chervil, chopped
2 Tb fennel fronds, chopped
2 Tb basil, chopped
Tabasco to taste
butter to taste
h - For the garnish
baby greens
baby radishes
citron caviar

Place egg and fish into a blender and blend lightly.
Add mayonnaise, butter and heavy cream. Blend until
smooth. (Add only enough cream to bring the mixture
to a mayonnaise consistency.) Transfer the mixture
to a bowl and fold in crabmeat, chives and lemon zest.
Adjust seasoning with salt and pepper.

Fill greased metal ring molds with the crab mixture.
Place in refrigerator for 30 min, until firm. Remove
from refrigerator and dredge exposed portions of the
crab mixture in breadcrumbs. (Do not remove the ring.)
Saut in vegetable oil until golden brown on both sides.
Place in a 350F oven for 12 min or until center is hot.

Remove from oven. Gently run a knife around the inside
edge of the ring mold to help release onto a plate or
bowl. Serve with citrus and shellfish fricassee.

Sweat shallots and garlic in a saute pan. Add 3 tomatoes
and cook until almost dry. Add stock, reserved citrus
juice and saffron; reduce by half. Add oranges and the
remainder of the tomatoes. Fold in herbs and adjust
seasoning with salt and pepper.

Place crab onto a plate. Top with fricassee. Garnish
with baby greens, radishes and 1 ts citron caviar.

Rick Gresh, David Burke's Primehouse, Chicago

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