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Receta Marinated Crab And Fennel Salad With Roasted Red Pepper Sauce
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Ingredientes
- 1 c. fresh Dungeness crabmeat, picked clean
- 1 c. fennel bulb, diced
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. cider vinegar
- 1 tsp fresh lemon juice Salt and freshly grnd white pepper, to taste
- 2 x heads garlic
- 1 c. extra-virgin extra virgin olive oil Salt and coarsely grnd black pepper, to taste
- 1 x slightly stale sourdough baguette, cut into rounds
- 1 med red bell pepper
- 1/4 c. dry white wine
- 2 whl scallions, finely minced
- 1 x clove garlic, finely minced
- 1 c. heavy cream Salt, to taste
- 1 dsh freshly grnd white pepper
- 1 dsh cayenne pepper
Direcciones
- Marinated Crab:In a medium-sized bowl, toss together the first six ingredients. Mound 1 Tbsp. of the crab salad onto a hot Garlic Crouton and place on each salad plate.
- Garnish with a small sprig of the fennel top and a small dollop of the Roasted Red Pepper Sauce. Serve immediately.
- YIELD: 6 TO 8 SERVINGS
- Garlic Croutons:Preheat oven to 450 F. Peel off the loose papery covering on the outside of each garlic head and cut 1/4 inch off the top to expose the garlic cloves. In asmall bowl, immerse the garlic heads in the oil and let stand for about 10 min. Sprinkle with the salt and black pepper.
- Place the garlic mix in a baking pan and roast for 20 to 30 min, or possibly till the cloves are soft and the oil starts to caramelize. Remove the cloves from the heads.
- In a blender, blend the garlic cloves with the oil on low speed till just combined. Adjust the seasonings. Spread the mix on the bread rounds and bake at 450 F. till lightly browned. Keep hot.
- Roasted Red Pepper Sauce:Roast the bell pepper whole under the broiler till the skin is darkened.
- Wrap in a wet paper towel for 5 - 10 min to steam the skin. Remove the skin.
- In a food processor, puree the bell pepper. In a small saucepan, combine the wine, scallions, and garlic and reduce till approximately 1 Tbsp. wine remains. Stir in the cream and reduce on medium heat till the mix thickens. Add in the salt and white and cayenne peppers. Add in the cream mix to the puree in the food processor and puree till well combined. Strain through a fine mesh sieve and set aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 91 | |
| Calories from Fat 61 | 67% |
| Total Fat 6.85g | 9% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 88mg | 3% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.68g | 0% |
| Protein 0.63g | 1% |
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