|Dungeness crab parfait
|(Serves 6)|
12 oz. Dungeness crab
1/2 tsp. grated lemon zest
1/3 cup creme fraiche (may substitute sour cream)
1/2 tsp. saffron threads
1 cup fine diced heirloom tomatoes
1T. extra virgin olive oil
2/3 cup fine diced marinated artichoke hearts
1-inch cut chives for garnish
2/3 oz. farmed American sturgeon caviar (optional)
Sea salt and pepper to taste
Steps: Two hours before service, in a small bowl, mix creme fraiche,
saffron threads and salt and pepper to taste. Cover and let rest in
the refrigerator.
In another small bowl, mix diced heirloom tomatoes, 1/2 T. of the
olive oil, and salt and pepper to taste, and then mix well. In
another small bowl, mix together diced-cooked artichokes, lemon
thyme, rest of olive oil (1/2 T.) and salt and pepper to taste. In
yet another small bowl, place the crab meat with the lemon zest, and
toss lightly with fingers to avoid breaking up the nice lumps.
At the time of service, set aside six parfait glasses, champagne
flutes or other small glasses. Get all your ingredients together;
stir together the saffron and creme fraiche mixture to distribute the
golden color evenly.
In each glass, place one-sixth of each of these ingredients, starting
with saffron creme fraiche mixture, followed by tomatoes, artichokes,
and crab. Garnish with two chive sprigs, and then the farmed caviar
(if you are using it.) Serve immediately.
Great as an hors d'oeuvres at a special party, or as a first course
at your next dinner.
------------------------------
|(Serves 6)|
12 oz. Dungeness crab
1/2 tsp. grated lemon zest
1/3 cup creme fraiche (may substitute sour cream)
1/2 tsp. saffron threads
1 cup fine diced heirloom tomatoes
1T. extra virgin olive oil
2/3 cup fine diced marinated artichoke hearts
1-inch cut chives for garnish
2/3 oz. farmed American sturgeon caviar (optional)
Sea salt and pepper to taste
Steps: Two hours before service, in a small bowl, mix creme fraiche,
saffron threads and salt and pepper to taste. Cover and let rest in
the refrigerator.
In another small bowl, mix diced heirloom tomatoes, 1/2 T. of the
olive oil, and salt and pepper to taste, and then mix well. In
another small bowl, mix together diced-cooked artichokes, lemon
thyme, rest of olive oil (1/2 T.) and salt and pepper to taste. In
yet another small bowl, place the crab meat with the lemon zest, and
toss lightly with fingers to avoid breaking up the nice lumps.
At the time of service, set aside six parfait glasses, champagne
flutes or other small glasses. Get all your ingredients together;
stir together the saffron and creme fraiche mixture to distribute the
golden color evenly.
In each glass, place one-sixth of each of these ingredients, starting
with saffron creme fraiche mixture, followed by tomatoes, artichokes,
and crab. Garnish with two chive sprigs, and then the farmed caviar
(if you are using it.) Serve immediately.
Great as an hors d'oeuvres at a special party, or as a first course
at your next dinner.
------------------------------
