PEEKY TOE CRAB AND APPLE
Serves 4 as a first course or light main course.
pound peeky-toe or jumbo lump crab meat
1 Granny Smith apple
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper
1/2 stick (1/4 cup)
1/2 cup rice flour
1 tablespoon all-purpose flour
1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from
about 3 large eggs)
1/4 cup heavy cream
strips of tomato,
sliced fresh chives, and curry powder
crab meat to remove any bits of shell and cartilage and if using lump crab meat
Peel and core apple and cut enough into 1/4-inch dice to
measure 1/2cup plus 1 tablespoon.
Peel and seed tomato and cut enough into
1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and
tomato for sauce and in a bowl combine crab meat, remaining diced apple and
tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour
cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing
to combine well. Chill filling.
In a bowl whisk together milk and remaining
tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced
apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and
white pepper and salt to taste. Chill sauce while making tuiles.
Preheat oven to 350°F. In a small saucepan melt butter over
moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt,
white pepper, and nutmeg and whisk in whites until just combined. Whisk in
cream until just combined and whisk in butter until just combined. On a baking
sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread
batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs
with some of remaining batter in same manner, spacing them about 1 inch apart.
Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make
more tuiles in same manner. (There will be enough batter to make about 26
tuiles, more than you need for the napoleons; leftovers may be used as an hors
Spoon 2 tablespoons filling onto a plate and top with a tuile.
Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more
napoleons in same manner. Drizzle sauce around napoleons and garnish with
tomato, chives, and curry powder.
Le Bernadin, New York NY