Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Tarragon Crab Crepes
Online Circular Online Circular Videos Videos
  Category  Search  

 
Tarragon Crab Crepes
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 45 minutes
Prep Time:
 35 minutes
Cook Method:
 baked
Cook Temp:
 300 degrees F
Directions:
.................................................................................
This twist on a traditional lobster cream sauce works well as a hearty appetizer or light dinner. The components can be mixed up separately a few hours ahead of time and assembled just before serving. Be sure to use the crab the day it's opened, as it's perishable.

Note: You'll need a double boiler, which can be a regular saucepan with a metal or other heatproof bowl fitted over it. This helps make a smooth sauce, as direct heat can curdle the egg.

1. Place shallots, clam juice, vinegar, sherry, and 1/4 cup of the fresh (or 1 Tbsp. dried) tarragon in a small, heavy-bottomed saucepan, and bring to a boil. Maintaining a low boil, cook mixture about 9 minutes, until sauce is reduced by a third. It will still be pourable.
2. Bring 1 inch of water to a boil in the bottom of a double boiler over high heat, then reduce heat and maintain a simmer over medium heat. Place heatproof bowl over bottom of double boiler.
3. In a medium bowl, gently whisk together egg, cream, salt, and pepper and mix until combined. Pour shallot/tarragon mixture into top of double boiler. Whisk in egg mixture. Make sure water in bottom of double boiler remains simmering, and whisk sauce for 7 to 9 minutes, until it's thick and creamy. Remove from heat and stir in crabmeat.
4. Preheat oven to 300°F. Lightly spray a 9-by-13-inch pan with vegetable spray.
5. Place 2 heaping Tbsp. of crab on a crêpe, near the edge closest to the edge of the work surface. Tuck near end over and then under filling, and roll up like a cigar. Repeat with remaining crêpes. Place them in prepared pan and drizzle any remaining sauce over crêpes. Place in oven and heat until warmed through, about 10 minutes.
6. Remove from oven. Sprinkle remaining 1 Tbsp. fresh (or 1 tsp. dried) tarragon over crêpes and serve immediately.

Suggestions: Fresh tarragon can be substituted for 4 tsp. dried. Canned crabmeat is about 7 to 8 oz.

Source: Hannaford Fresh Magazine, May/June 2008
1/4 cup Fresh shallots, chopped
3/4 cup Juice, clam
1/4 cup Red wine vinegar
2 Tbs Dry sherry
5 Tbs Fresh tarragon, finely minced
1 ea Egg
1/2 cup Heavy cream
1/8 tsp Salt
1/4 tsp Freshly ground pepper
1 cup Canned, claw crabmeat
8 ea Crepe, cooked


© 2010 Adplex