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Blue Crab Gratin

The Grill Room, Windsor Court Hotel, New Orleans, Daniel Causgrove - March 3rd, 2014

Serves 6

Sherry cream:

  • 3 large shallots, sliced
  • 3 cloves garlic, sliced
  • 2-3 Tbsps. unsalted butter
  • 1 cup Sherry
  • 2 cups heavy cream

Gently sauté shallots and garlic with butter in medium saucepan over medium-low heat until translucent; add Sherry; reduce over medium heat until Sherry nearly evaporates; add cream; bring to a boil; remove from heat; cover; steep at room temperature 30 minutes; strain; cool; reserve.

Vegetable garnish:

  • 5 red radishes, stem and root ends removed, cut into 4 pieces
  • 1/2 cup white wine vinegar

Sauté radishes and vinegar in small saucepan over medium-high heat until vinegar is nearly evaporated; add 1/2 cup water; repeat process until radishes are tender.

Assembly:

  • 2 cups heavy cream
  • 1 lb. jumbo lump blue crab, shells removed
  • 6 tsps. paddlefish caviar
  • 1 oz. Manchego cheese, grated
  • salt
  • black pepper, freshly ground
  • 18 stalks asparagus, stems removed and cut into 1” spears
  • 3 cloves black garlic, sliced
  • 6 slices Manchego cheese (for garnish)

Bring cream to a boil in medium pot; add crab, caviar, and Manchego; stir thoroughly; cook until boiling; season; divide into 6 small wide-rimmed bowls; top each with 3 asparagus tips, 3 radishes, and 3 slivers black garlic; lay slice of Manchego over; brown with blowtorch until golden brown; serve.