Crab Brandade

[kirra]

Crab Brandade

Ingredients:

1 Dungeness crab, (about 1 1/2 pounds), live
1 tablespoon vegetable oil
1 yellow onion, sliced
2 garlic cloves, smashed
3 cups heavy ream
1 cup dry white wine, such as Sauvignon Blanc
1 pound Dungeness crab meat, picked over for shells
Kosher salt and freshly ground black pepper
8 Russet potatoes, peeled


Preparation:

To make the crab cream for the brandade, it is important that the crab be raw to infuse the deepest flavor into the cream. You can ask your fishmonger to clean the crab for you. It is best that once the crab is cleaned, it be cooked right away. Using a meat mallet, crack the body and legs of the crab.

In a large pot, heat the vegetable oil over medium flame. When the oil is hazy, add the onions, garlic, and pieces of cracked crab. Sauté until the onions are translucent, about 3 minutes. Pour in the white wine and reduce by half. Add the cream, reduce the heat to low, and simmer for 15 to 20 minutes. Strain the crab cream through a fine mesh sieve and reserve warm.

Meanwhile, put the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes. Drain the potatoes in a colander and while they are still hot, process through a food mill or ricer into a large mixing bowl. Season with salt and pepper.

To put it all together, stir the crab cream into the mashed potatoes, 1 cup at a time. Continue to combine until all the cream is absorbed and the mixture is smooth and creamy. Fold in the crabmeat being sure to break it up and distribute evenly. Adjust seasoning as needed and hold the crab brandade warm. Serves 4.