Crab Salad

.25-pound           Jumbo lump crabmeat
1 each                  Cucumber
1-ounce               Shallot vinaigrette
1-ounce               Red beet coulis
2 each                  Black pepper soda crackers
1-ounce               Micro greens
2-each                  Chives

Salt and pepper to taste

 

Red beet coulis:

1 each                  Red beet (peeled and diced)
2.5 cups               water
2 Tbsp                 Corn starch

Simmer diced beet and 2 cups of water till cooked completely through. Puree mixture and stain thru Chinos. Save pulp and set aside. Mix cornstarch with remaining water and stir till smooth. Heat up strained beet water and add cornstarch. This mixture should thick and smooth with vibrant color.

 

Black pepper soda crackers:

 

1 Qt.                    Soda water
6 each                  .25-ounce package dry yeast
1 Tbsp                 Corn syrup
4 Qt.                   All purpose flour
1.5 Tbsp              Salt
1 Tbsp                 Black pepper
1.5 cups               Soften butter

 

Proof first three ingredients. Knead for seven minutes and then proof for 20 minutes. Once the dough has become room temperature roll the dough and cut small triangles with serrated knife. Place dough onto parchment paper and cover with parchment paper then place another sheet pan on top to keep the dough from rising while baking. Bake at 325 degrees for about 10 minutes or until golden brown.

 

Shallot vinaigrette:

1each                   Shallot (diced)
1/3-cup                Cane vinegar
2/3-cup                Vegetable oil
1 Tbsp                 Honey
3 each                  Chives (small diced)
Salt and pepper to taste

 

Combine all shallot, honey, and vinegar and start to puree. Slowly add the all the oil. Add the chives and salt and pepper to taste.

Crab salad:

Slice the cucumber very tin and season with salt. Arrange 7 slices onto plate. Combine the crabmeat with the vinaigrette and season with salt and pepper to taste. Place crabmeat atop the cucumber and drizzle a tablespoon of red beet coulis around the salad. Quenelle the beat puree and arrange on the plate. Season the micro greens with salt and pepper and place atop the crabmeat. Garnish the plate with black pepper soda crackers.

 

Recipe by New Orleans Country Club, Photo by Joanna Lefebvre