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| NAPOLEON DU CRABE |
| 4 Servings |
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| Ingredients |
8 oz Jumbo Crab Meat
4 oz Spinach
2 oz Shallots
10 oz Tomato (5x6)
4 T Olive Oil
1/2 oz Peeled Garlic,Thyme, and Bay Leaf
2 T Balsamic Vinegar, Salt & Pepper
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| Method |
| Beat two yolks with a rotary beater and 1/2 teaspoon each
of salt, pepper and dry mustard. Mix well.
Add 1 cup of salad oil, drop by drop at first.
Beating continually until little more than 1/2 cup has been
added.
Add 1/2 teaspoon vinegar, still beating and pour in rest of
the oil from time to time making sure that the mixture is
well combined.
When the mayonnaise is thick, finish with 1/2 teaspoon
vinegar, tomato paste and cayenne pepper.
Mix 2 tablespoons of Balsamic with salt, pepper, and a table
spoon of salad oil.
Tomato concasse, chopped tomato sautéed onion, garlic in
olive oil, add tomato and simmer on low heat until the
juices have reduced add Thyme and Bay Leaf, let cool.
Chop the spinach and the shallots; mix spinach, shallots
and balsamic dressing together.
Add fresh crabmeat mixed with mayonnaise put over
spinach and topped with tomato concasse. |
| INGREDIENTS FOR MAYONNAISE: |
2 Egg Yolks
1/2 t Salt, Pepper
1/2 t Dry Mustard
1/2 c Salad Oil
1/2 t Vinegar
1/2 t Tomato Paste
Cayenne Pepper
Tabasco Sauce
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