Ingredients
Crab and vegetables2 each Dungeness crabs, live (about 2-1/2 lbs. each)
8 each Small leeks, about 1/2" to 3/4" in diameter, white part and about 1" of the green with roots cut off
20 each Small asparagus spears, cut to about 6" and peeled if needed
Mustard mousseline
1/2 cup Heavy cream (whipping cream)
1/2 each Lemon, zest only
1 Tbl. Dijon mustard, smooth
1 Tbl. Whole grain mustard
to taste Black pepper
Vinaigrette
2 each Fresh shallot, peeled and minced fine
2 tsp. Whole grain mustard
1/2 tsp. Lemon zest
2 Tbl. Lemon juice
2 Tbl. Champagne vinegar
1/2 cup Virgin olive oil
1 Tbl. Chopped fresh chervil (reserve four nice sprigs for garnish)
to taste Salt and pepper
Description
Cracked Dungeness Crab Salad With Chilled Leeks And Asparagus And Mustard Mousseline, Recipes From GourmetSleuth
Gourmet Sleuth
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