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00Ingredients
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1/4 cup vegetable oil
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1 cup shallots, finely minced
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1 cup white wine
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1 quart heavy cream
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2 sprigs of fresh tarragon
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8 ounces jumbo lump crab meat
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Chopped tarragon for the garnish
Instructions
Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.
Remove the tarragon and fold in the crab meat.
Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.
| Servings |
| 10-12 as an appetizer; 6-9 as an entrée |
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Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
Ingredients
InstructionsHeat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon. Remove the tarragon and fold in the crab meat. Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.
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