Crab And Asparagus Dijonnaise

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
Elegant chilled appetizer featuring sweet crab, tender asparagus, and creamy mustard sauce
Crab and Asparagus Dijonnaise recipe image

This refined appetizer combines the sweetness of fresh crabmeat with the crisp-tender bite of steamed asparagus, all resting on a bed of bitter Belgian endive. The star is the homemade Dijonnaise, a rich and tangy sauce made with egg yolks, Dijon mustard, and crème fraîche, which ties the flavors together beautifully. It is a perfect dish for spring gatherings, brunches, or as a sophisticated starter for a dinner party. The flavors are bright and herbaceous, thanks to fresh tarragon and lemon, while the texture offers a delightful contrast between the creamy sauce and the firm vegetables. Chilling the crab mixture in advance allows the herbs to infuse, ensuring every bite is flavorful and refreshing.

Crab and Asparagus Dijonnaise recipe image
Print Recipe

Crab And Asparagus Dijonnaise

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 5.7

Description

This refined appetizer combines the sweetness of fresh crabmeat with the crisp-tender bite of steamed asparagus, all resting on a bed of bitter Belgian endive. The star is the homemade Dijonnaise, a rich and tangy sauce made with egg yolks, Dijon mustard, and cr&# 195;¨me fraîche, which ties the flavors together beautifully. It is a perfect dish for spring gatherings, brunches, or as a sophisticated starter for a dinner party. The flavors are bright and herbaceous, thanks to fresh tarragon and lemon, while the texture offers a delightful contrast between the creamy sauce and the firm vegetables. Chilling the crab mixture in advance allows the herbs to infuse, ensuring every bite is flavorful and refreshing.

Ingredients

Directions

  1. Steam asparagus spears until tender-crisp, then chill them in ice water and drain well.
  2. Split the chilled asparagus spears lengthwise.
  3. Separate Belgian endive heads into individual leaves, rinse, and chill.
  4. In a small bowl, combine vegetable oil, fresh lemon juice, minced tarragon, minced shallots, and salt.
  5. Gently fold the cooked and shredded crabmeat into the dressing mixture until evenly coated.
  6. Cover the crab mixture and refrigerate for at least 2 hours to allow flavors to meld.
  7. To make the Dijonnaise, place egg yolks, rice wine vinegar, lemon juice, Dijon mustard, sugar, salt, and white pepper in a blender.
  8. Blend for a few seconds to combine the wet ingredients.
  9. With the motor running, slowly drizzle in vegetable oil in a steady stream until the sauce thickens and emulsifies.
  10. Transfer the sauce to a bowl and whisk in the crème fraîche until smooth.
  11. Cover and refrigerate the sauce until ready to serve or for up to several days.
  12. To serve, place one half of a split asparagus spear onto each chilled endive leaf.
  13. Top each spear with 2-3 teaspoons of Dijonnaise.
  14. Sprinkle the chilled crab mixture over the sauce and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 5.7kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, asparagus, dijonnaise, appetizer, seafood, endive, tarragon, mayonnaise, spring, brunch, chilled, elegant, mustard, creme fraiche, lemon, fresh, salad, starter
Recipe Card powered by WP Delicious