Party bites: Easy crab appetizer with endive cups and wonton crisps

Probably goes without saying but there are few things I don't like to cook. But appetizers are always at the top of my list of favorite things to make. There's something about making little nibbles and bites that are packed with flavor that I just love. One of my favorites and a sure crowd-pleaser is this simple crab recipe. I first made it a few years ago when I was having a cookout and needed some lite nibbles that would suit a couple of guests on diets. This worked perfect - it's lowfat, light and very flavorful. (The dieters avoided the wonton crisps).

I made it again yesterday for Easter at my mom's. We celebrate with a trditional Polish breakfast - kielbasa, eggs, and babka. Then dinner is baked ham, au gratin potatoes and more, so a light appetizer in the afternoon is the perfect way to keep hunger at bay without adding to the calorie-fest!



This recipe is easily adaptable too. Add some cilantro or a bit of minced red pepper, or even some mango. It's also good served as a first course salad or for lunch (if there are leftovers!) It tastes best made a day ahead and the wonton crisps can be made a day or two ahead and stored in an airtight bag or container. If you don't want to go to the trouble of makign them, use white corn tortilla chips or cucumber cups. Doesn't get much easier!

Crab with lime served on wonton crisps and endive cups

1 package wonton wrappers
Canola oil, for frying
Sea salt

1 lb. cooked crab meat (lump or claw work fine)
zest of 1 lime
juice of 1 lime
1/2 tsp. sea salt (or to taste)
1/4 tsp. freshly ground black pepper (or to taste)
3 Tbsp. extra-virgin olive oil
1 scallion, finely chopped
2 ribs celery, minced

2 heads Belgium endive, leaves separated and washed

Cut each wonton wrapper in half on a diagonal. Heat about an inch to an inach and a half of canola oil in a deep-fryer or heavy pan to 360F. Drop the wonton wrappers into the hot oil, a few at a time and fry for a few seconds on each side, until golden. Drain on paper towels. Sprinkle with a little sea salt while still warm. These can be made a couple days ahead - be sure to store them in an airtight bag or container.



Pick over the crab meat for any shells. Set aside.

In a bowl, whisk the lime zest, juice, salt and pepper. Slowly whisk in the olive oil.



Add the crab meat, scallion and celery and stir to combine. Refrigerate at least a few hours or overnight.

To serve, place the crab in a bowl on a platter with a spoon and surround with the endive leaves and wonton crisps.

French Laundry Crab: Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Mache

My dream is to one day dine at the French Laundry in Napa Valley. Until that day comes, I'll happily try my hand at Thomas Keller's recipes and content myself with imagining what it will be like when I do go. That said, I've had the French Laundry cookbook for awhile now and I've only made two recipes. Many of them are pretty involved and I just don't get myself organized enough to get through them. But last Saturday, my parents came over for dinner.

I was making a pretty simple meal: grilled ribeyes and homemade pasta with prosciutto, grilled asparagus, smoked mozzarella and fresh basil. I wanted a first course that was a little more interesting. So I climbed onto my stool and got the French Laundry down from its place of honor in my kitchen. I quickly settled on Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Frisee Lettuce. It was beautiful, light, and only a couple ingredients would give me a challenge.

I ended up making some modifications. Keller says to buy cucumber juice at a health food store (I couldn't find it) or to make it at home in a juicer (I don't have one). So I made my own using my method noted below. I also used jicama in place of daikon and mache in place of frisee. To see what other modificaitons I made, you're just going to have to get a copy of the French Laundry!

It proved to be a hit with Jeff and my parents and it's a first course I'll make again. It's not too complicated and it really does plate beautifully. Give it a shot. We had the leftover crab the next day without any cucumber jelly and it's still delish. So if the jelly scares you, make the rest of the dish without it.



Crab salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Mache
adapted from The French Laundry by Thomas Keller

For the cucumber jelly:
1 1/2 peeled cucumbers, cut into chunks, plus 1/2 small cucumber peeled
1/2 tsp. plain gelatin
1 Tbsp. warm water
24 dill sprigs, plus more to garnish salad

For the crab salad:
1/3 cup heavy cream
3-4 tsp. whole grain Dijon mustard
Kosher salt and white pepper
1 lb. lump crab meat
1 c. baby greens (I used Mache rosettes)
2-3 radicchio leaves torn into small pieces
3 Tbsp. grated jicama
Extra virgin olive oil
1-2 tsp. lemon juice
Kosher salt and white pepper

Place the chunks of cucumber in a blender and puree. (Add a little water if needed to get it started.). Line a mesh strainer with a few layers of cheesecloth and place over a bowl. Pour the cucumber puree into the strainer and let sit. You need 1 cup of cucumber juice (I got plenty from 1 1/2 medium cucumbers). Set the juice aside.

Using a mandoline or sharp knife, cut lengthwise slices about 1/8 inch thick from the half cucumber. Cut the slices into narrow strips about 1/8 inch wide and then cut the strips at an angle to make diamonds. You will need about 2 tablespoons of diamonds. Set aside.

Mix the gelatin with the warm water and stir to dissolve. When the gelatine has dissolved, whisk it into 1 cup of cucumber juice. Pour a thin layer of the juice onto each of 4 serving plates. Discard any excess (I used square plates and used just about all of the juice).

Arrange 6 dill sprigs around each plate and some of the cucumber diamonds. Leave the center open as this is where the crab will go. Put the plates in the refrigerator to set for at least one hour. (My refrigerator shelves were a bit uneven, so I used folded index cards to make sure the juice didn't collect on one side of the plate!)

Before serving, whip the cream in a medium bowl until it forms a ribbon when the whisk is lifted. Whisk in the mustard and salt and pepper to taste. Place the crab in a separate bowl and fold in just enough of the cream mixture to bind the salad. (Don't just dump the crab into the cream because you may have too much whipped cream.)

Toss the greens, radicchio and jicama with a little olive oil and the lemon juice and season to taste with salt and pepper.

Fill a 2 to 2 1/2 inch ring mold or cookie cutter with the crab mixture (pack it in so the shape holds) and carefully place over the center of the plate. Lift the mold off and then top the crab with a bit of the greens and a few extra dill sprigs.

Note: don't take the plates out fo the fridge too soon or the gelatin will soften. If that happens, stick them back in the fridge for a few minutes to harden.

Makes about 4 servings.