C&RB CLUB RECIPE
Crab Royale with corn-crusted tomatoes and poppy-seed dressing
Chef’s Note: This twist on one of our club’s long-standing favorites replaces toast points with corn-crusted, farm-fresh tomatoes and is freshened up with local hydro greens tossed in our sweet poppy seed dressing, which has become an absolute go-to for our membership (it is sweet, wonderful and naturally gluten-free!). The saltiness of an Old World, cured Virginia ham helps to season this dish; blue crab and Virginia ham is a natural match. This dish is also great with green tomatoes.
Serves 4
Amt Ingredient
4 whole ripe red tomatoes, about a
half-pound each
For the corn crusting:
- Slice each tomato into two slices about one-inch thick; use ends for another application
- Season tomato slices with salt and pepper, then dust with flour, dip in egg wash and roll in yellow corn meal
- Skillet-fry these corn-crusted tomatoes over medium heat until golden brown, about 4 minutes per side. Hold on warm platter while completing the rest of the recipe
Amt Ingredient
1 lb. fresh jumbo-lump crab meat
4 ozs. whole butter
1 tbsp. lemon juice
1 tbsp. fresh chives, minced
4 ozs. Smithfield-style ham, shaved
1 lb. spring mix
2 ozs. poppy-seed dressing (recipe follows)
For the Poppy-Seed Dressing:
Amt Ingredient
3 cups sugar
4 tsp. mustard
1-and-1/3 cup white vinegar
¼ cup pureed fresh onion
4 cups canola oil
3 tbsp. poppy seeds
Procedure:
- Blend first four ingredients together, then slowly add canola oil and continue blending until the dressing thickens naturally. Stir in poppy seeds.
Final Procedure:
- Place crabmeat and whole butter in a sauté pan and heat until thoroughly warm, but not hot enough to separate the butter. Then add lemon and fresh chives.
- In a bowl, toss the spring mix, Smithfield ham and poppy-seed dressing together and mound it on each plate as high as you can. Place two slices of your warm, corn-crusted tomatoes on each plate. Spoon over the hot buttery crab meat, and finish with your favorite garnish.
Submitted by Gregory Mummert, Executive Chef/Director of Food and Beverage Operations, Country Club of York, York, Pa.
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