STUFFED BLUE CRAB

Image by Wes Tyler, Executive Chef at The Club at Carlton Woods, The Woodlands, Texas, USA

Yield: 1 
​
Ingredients

• 1 Blue Crab Shell (cleaned)
• 3-4 ounces Blue Crab Salad (see recipe)
• 1/4  ounce Pea Tendrils 
• 3 ounces Aged Cheddar Mornay (see recipe)
• 1 ounce Golden Ossetra Caviar

Blue Crab Salad
Yield: 1 Quart
Shrimp Mousse:

• 100 grams Shrimp (raw)
• 50 grams Heavy Whipping Cream

Crab Salad:

• 150 grams Shrimp Mousse
• 7 grams Cilantro (chopped)
• 20 grams Parsley (chopped)
• 20 grams Green Onion (chopped)
• 1.5# Jumbo Lump Blue Crab
• 2 Egg Yolks
• 15 grams Panko Bread Crumbs
• 15 grams Worcestershire Sauce
• 15 grams Dijon Mustard
• 15 grams Tony Chachere’s Cajun Spice 

Aged Cheddar Mornay
Yield: 1 Quart

• 1/4 White Onion
• 1 Tablespoon Garlic (minced)
• 1 Bay Leaf (dried)
• 6 Tablespoons Blond Roux
• 4 ounces Aged Cheddar Cheese (grated)Salt and White Pepper (to taste)

Garnish

• Parsley Pluche
• Red Pepper Floss
• Lemon Zest (grated)

Preparation

Blue Crab

Using a food processor, pulse and puree the shrimp, egg yolks, and heavy cream until a smooth consistency is reached. Transfer the shrimp mousse to a small stainless steel mixing bowl. Add the cilantro, parsley, green onions, panko, Worcestershire, Dijon, and Cajun spice. Mix well until all the ingredients are fully incorporated. Gently fold in the blue crab. Refrigerate 

Aged Cheddar Mornay

In a medium saucepan over a low flame, sweat the onions and garlic until translucent. Add in the heavy cream and bay leaf, then bring to a low simmer. Reduce by 1/3. Once reduced, whisk in the roux and return to simmer. Allow to  simmer for 5-7 minutes, stirring occasionally. Remove from heat. Whisk in aged cheddar until fully melted and the sauce becomes smooth. Season to taste with salt and white pepper.

Assembly

Preheat oven to 350°F. Stuff the empty crab shell with 3-4 ounces of the blue crab salad. Place the stuffed crab on a small stainless pan and bake in the oven for 10 minutes. Remove and set aside. Place the pea tendrils in the center of your serving plate to create a base.
Place the stuffed crab directly on the pea tendrils. Spoon the aged cheddar mornay directly on top of stuffed crab, leaving some of the salad exposed. With two spoons, form a quenelle with the caviar and place directly on top of the sauce in the center of the stuffed crab.
Garnish with the parsley pluche, red pepper floss and using a micro-plane, lightly zest a lemon directly over the red pepper floss. 

Serve immediately.

Wine Match

Demiere - Ansiot ‘Blanc de Blanc” Grand Cru, NV

~ pairing by Robert Waltrip, Sommelier and Wine Director 

The Club at Carlton Woods, The Woodlands, Texas, USA. Image courtesy The Club at Carlton Woods.