Croustillant of Dungeness Crab
Fennel accents crab meat, showing up as a bed for the croustillant, in the crab mixture at the center of the croustillant, and as a garnish. The crab balls are coated with spiky broken pasta or shredded phyllo before being sauteed. The chutney uses a Northwest specialty, marionberries, but you may substitute blackberries or boysenberries, fresh or frozen. The chutney would also be good with game and lamb.
Ingredients
- Marionberry Chutney
- Peanut Oil - 3 ounces
- Mustard Seeds - 1/4 tablespoon
- Cumin Seeds - 1/4 tablespoon
- Marionberries - 1-1/2 cups (alt. blackberries, boysenberries)
- Turmeric - pinch
- Salt and freshly ground black pepper to taste
- Sauteed Fennel
- Clarified Butter (see Basics) - 2 tablespoons, or olive oil
- Fennel bulb - 1, cut in small dice
- Fennel Leaves - 1 tablespoon, chopped
- Salt and freshly ground pepper
- Balsamic Vinegar - 2 tablespoons
- Pernod - 1 tablespoon
- Croustillants
- Goat Cheese - 4 ounces, softened
- Dungeness crab meat - 8 ounces
- Tabasco or other hot pepper sauce - 2 to 3 dashes
- Fennel Leaves - 1 tablespoon, chopped
- Ultrafine Vermicelli - 4 ounces, or capellini, or shredded phyllo (kataifi)
- Clarified Butter (see Basics) - 3 ounces
- Garnish
- Salmon Caviar - 2 tablespoons
- Fennel - 2 tablespoons, chopped
Instructions
To make the chutney: Heat the oil in a medium skillet or saute pan over medium-high heat and add the mustard and cumin seeds. Toast until they start to pop, about 30 seconds. Add the berries and any berry juice and the turmeric. Reduce the heat to medium and season with salt and pepper. Cook until the juice is syrupy. Remove from heat and set aside in the pan.
To saute the fennel: Heat the butter or oil in a medium skillet over medium heat add the fennel dice and fennel leaves. Season with salt and pepper. Saute until the fennel dice is slightly softened, then add the Pernod and vinegar. Toss to coat. Remove from the heat and set aside.
To prepare the croustillants: Preheat the oven to 400 F. Line a baking sheet with parchment paper. Warm the softened goat cheese slightly and gently mix in the crab meat. Add the Tabasco and fennel leaves. If using pasta, break it up into short pieces. Divide the crab mix into quarters and roll each into a ball by hand. Roll in the broken pasta or phyllo until coated. Place on the baking sheet. Repeat with remaining crab mix. Spoon melted butter over each and bake 10 to 15 minutes, until lightly browned.
To serve: Divide the sauteed fennel among the plates and spread in the center of each plate. Place a croustillant on each. Place four small spoonfuls of chutney around each croustillant, and four small spoonfuls of caviar between the chutney on each plate. Sprinkle with dish with chopped fennel.
