Thursday, November 25, 2010

Blue Crab Galantine with Avocado and Confetti Vinaegrette

This recipe is not that difficult to make and it is so delicious!  This recipe was made with 2 live blue crabs.  That is as fresh as it gets!  The additives to the crab meat in the galantine should be less than 5% of the total mixture.
     Crab Boil:  Boil enough water in a pot to cover the crabs when they are added. 
     Add a little bit each of sea salt, black pepper, cayenne pepper, fresh dill, oregano, chopped garlic, paprika, bay leaf and crushed dried caribe chile pepper to make a crab boil.  (Do not use a disappointing commercial pre mixed crab boil spice mix that masks the flavor of crab.) 
     Boil some live blue crabs in the crab boil for about 5 minutes till the crabs are fully cooked.  (Only live crabs are safe to eat!  Throw away any dead ones.) 
     Remove the crabs from the crab boil and let the crabs cool after cooking. 
     Crab Galantine Recipe:  Shell the crabs and remove all the usable meat.  (Try to leave the crab meat in chunks and do not shred the meat.) 
     Place the crab meat in a mixing bowl. 
     Add a very small amount each of:   fine chopped red bell pepper, fine chopped yellow Holland bell pepper and minced green onion.
     Add a pinch of sea salt and a pinch of black pepper.
     Add just a very light little sprinkle of bread crumbs and just a little bit of beaten egg.  (The crab cake should be more than 95% crab meat and 5% of the rest of the ingredients.  Too much bread crumb will cause the crab cake to be like a poor quality frozen store bought crab cake!) 
     Place the crab cake mix firmly in a stainless steel open ended ring mold. 
     Heat some unsalted butter in a saute pan over medium heat. 
     Set the crab with the ring mold in the saute pan. 
     Grill both the top and the bottom of the galantine lightly.  Use a spatula to turn the galantine ring mold. 
     Cover the top of the galantine with aluminum foil. 
     Set the saute pan with the crab galantine in a 350 degree oven for 4-6 minutes to finish cooking. 
     Use a spatula to set the ring mold and crab on a cutting board. 
     Use a spoon to gently press the crab galantine down slightly while using a dry towel to lift the ring mold up 1/4 of an inch.  (This loosens the galantine from the mold.)  Do not completely remove the ring mold yet!
     Assembly:  Place some sliced avocado on a plate. 
     Place some alfalfa sprouts in the center of the avocado slices.
     Place a few peeled thin sliced cucumber slices on top of the sprouts forming a circle the size of the galantine. 
     Using a spatula, set the galantine on top of the cucumbers and gently remove the ring mold. 
     Confetti Vinaegrette Recipe:  Place a little bit each of these ingredients into a mixing bowl:   fine chopped red bell pepper, fine chopped yellow Holland bell pepper and fine chopped green onion.
     Add sea salt and white pepper.
     Add a minced garlic clove.
     Add a small splash of rice vinegar, a small splash of pomegranate vinegar and a splash of virgin olive oil. 
     Drizzle the vinaegrette over the avocado slices.  (Make the vinaegrette with just a little vinegar so it does not interfere with the crab flavor.  The vinegrette should have a higher proportion of good virgin olive oil.) 
     The aroma of a very lightly seasoned properly made crab galantine is so elegant!  The galantine cooking method causes congealing of the crab juices with the egg to form an angelic crab texture!  This is a delicious, French way of cooking crab.  Yum!  ...    Shawna

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