Dungeness Crab

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chandonRecipe.jpgSubmitted by: Perry Hoffman, Chef de Cuisine
                          étoile at Domaine Chandon

Dungeness Crab has everything a chef loves - sweet, salty, rich, but also light - all at the same time. An incredibly versatile ingredient, crab has the enviable ability to work well with many other components. Chef Hoffman prefers to pair this dish with étoile Brut.

  • 20 spinach leaves
  • 2ea Fennel bulbs (1 shaved thin on a mandolin, reserve the feathery leaves)
  • 4T Olive oil
  • 1cup heavy cream
  • Salt to taste
  • ½ cup Madeira
  • 2 sheets gelatin (soaked in ice water to soften, drain)
  • 1 lb. Dungeness crab meat
  • 2T crème fraîche
  • 2T Lemon juice
  • 2ea parsnips (peeled and shaved with a peeler into long strips)
  • 2cups canola oil for frying
  • 1/2cup pomegranate seeds
Recipe Steps:

For the fennel sauce:
Bring water to a boil. Blanch spinach until tender. Immerse in ice water, drain and squeeze. In pan on medium heat, combine chopped  fennel  with 2T olive oil; stir until fennel is slightly soft, about 20 minutes. Add cream and simmer until fennel is soft. Place fennel and spinach in a blender, blend till smooth, salt to taste. Rub through a fine mesh strainer into a bowl; let sauce cool.

For the Madeira gelée: 

Bring Madeira to a simmer, whisk in gelatin until dissolved. Chill in the refrigerator until firm.

For the Crab:
In a bowl mix crab, crème fraîche, 1T lemon juice, and salt to taste. Shape crab with a small round mold, packing it into 15 stacks; refrigerate and set aside.

For the fried parsnips:
Heat oil to 300F. Fry half of the shaved parsnips until crisp; drain. For the salad: Mix shaved fennel, remaining parsnips, remaining olive oil, lemon juice and salt to taste.

To Serve:

Spoon sauce onto 5 plates, set crab stacks in sauce, and top with salad. Garnish with gelée chunks, fennel leaves, and pomegranate seeds.

Makes 5 portions.


étoile at Domaine Chandon
1 California Drive Yountville, CA 94599
(707) 944.8844

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