Crab and Corn Cakes
INGREDIENTS:
1/2 ts Vegetable oil -shredded
1/2 ts Fresh lemon juice 2 To 3 heads Belgian Endive,
1 ts Fresh minced tarragon or 1/4 -carefully separated, rinsed
-teaspoon dried tarragon -and chilled
9/16 ts Minced shallots 12 Or more asparagus spears,
1/4 ts Salt -steamed, chilled and split
1/2 lb Fresh crabmeat, cooked and -lengthwise
1/2 ts Vegetable oil -shredded
1/2 ts Fresh lemon juice 2 To 3 heads Belgian Endive,
1 ts Fresh minced tarragon or 1/4 -carefully separated, rinsed
-teaspoon dried tarragon -and chilled
9/16 ts Minced shallots 12 Or more asparagus spears,
1/4 ts Salt -steamed, chilled and split
1/2 lb Fresh crabmeat, cooked and -lengthwise
Dijon Sauce (recipe below)
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.
To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche
Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.
Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.
Shared by Sylvia Mease
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.
To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche
Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.
Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.
Shared by Sylvia Mease