Here are two recipes sure to please diners this Spring. Yes, it is still Spring, believe it or not, although in Miami, Summer seems to have arrived. This a dinner I made a couple weeks ago, when Stone Crabs were still in season, but other crabmeat can be substituted.
Crabmeat is an overlooked protein and although the Crab Toast is quite an indulgent dish, the Asparagus Soup is from EatingWell.com, and is a healthy option. The creaminess the soup comes from a pureed potato, not actual cream. If you want to skip making your own mayo for the Crab Toast, feel free, but the brown butter is a must, taking this dish to another level. The leftover sauce can be mixed in with cooked lobster, shrimp or crabmeat and served on a toasted bun, for an unbelievable sandwich.
Crab Toast by Gabrielle Hamilton 4 servings Prep Time: 30 minutes
1/2 cup unsalted butter (1 stick)
1 whole egg, plus one egg yolk
2 tablespoons plus 1 teaspoon fresh lemon juice
1/2 cup grapeseed oil
12 ounces of crabmeat
4 teaspoons extra virgin olive oil
2 teaspoons finely minced chives
1 teaspoon creme fraiche, sour cream, heavy cream or half and half
4 to 6 slices of black pumpernickel or other rustic bread, toasted on both sides
In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot and let cool to room temperature.
Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
For the crab salad, gently and quickly mix crab meat, olive oil, chives, creme fraiche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
Schmear each piece of toasted bread with the brown butter mayo evenly- as we like to say, “wall to wall”. Divide the crab mixture among the slices piling it evenly on top.
Asparagus Soup EatingWell.com Serves 2 Prep Time, 20 minutes. Total, 30 minutes.
1 14 ounce can chicken broth
1/4 cup water
1 yellow fleshed potato, such as Yukon Gold, peeled and cut into 1/2″ cubes.
1 medium shallot, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried savory or marjoram
1/8 teaspoon salt
12 ounces asparagus, tough ends removed, sliced into 1 inch pieces
1 1/2 ounces thinly sliced prosciutto, chopped
Freshly ground pepper
- Place broth water, potato, shallot, garlic, thyme, savory and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the potato is tender about 5 minutes.
- Meanwhile, cook prosciutto in a small skillet over medium heat, stirring until crisp, about 5 minutes.
- Pour the soup into a large blender or food processor; puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with crispy prosciutto. Pro Tip: This soup can be made ahead up to 2 days and reheated.