Jumbo Lump Crabmeat with Potato Pancakes, Mango and Baby Greens
Serves: 4
Ingredients
- 1 cup finely sliced shallots
- 2/3 cup brandy
- 2 cups heavy cream
- oil
- salt and pepper
- 1 pound fresh jumbo lump crabmeat
- 1 mango, peeled and diced (Dice 1 teaspoon finely and reserve for vinaigrette)
- 2 cups baby greens
- 2 ounces mango syrup or nectar
- 1/4 teaspoon minced jalapeno pepper
- 2 ounces champagne vinegar
- 1 teaspoon finely diced mango
- 4 ounces blended oil
- salt and pepper
- 3 large Idaho potatoes, peeled and shredded
- 6 ounces finely diced onion
- 1 egg
- 1/2 teaspoon baking soda
- 1 tablespoon flour
- 2 tablespoons blended oil (canola and vegetable)
- salt and pepper
Directions
- Saute shallots in oil until they begin to caramelize.
- Deglaze with brandy and let flame.
- Add cream.
- Reduce by half.
- Salt and pepper to taste.
- This recipe makes more than is necessary for four servings.
- Mix first five ingredients together. Do not emulsify.
- Salt and pepper to taste.
- Whir potato and onion in an Oster® food processor and transfer to a mixing bowl.
- Add eggs and baking soda.
- Add flour in small amounts to bind mixture.
- Add salt and pepper to taste.
- Heat oil in an Oster® electric skillet.
- Place pancake mixture on skillet surface by spoonfuls to make silver-dollar pancakes.
- When pancake begins to dry out at edges, turn over.
- Make at least 12 pancakes. This recipe will yield 20.
- Heat potato pancakes in a 350-degree Oster® toaster oven or under a low broiler.
- Meanwhile, place brandy cream in a pan and add crabmeat.
- Taste for seasoning; add slat and pepper if necessary.
- Heat, and stir to coat the crab.
- Place diced mango on plates at ten o'clock and drizzle some vinaigrette over it.
- Mix a bit more of the vinaigrette with greens.
- Place greens on plates at two o'clock.
- On each plate, place a potato pancake at left below mango and scoop some of the crab-cream mixture on top.
- Shingle another pancake next to the crab and repeat process with remaining pancakes and crab.
