| MARYLAND LUMP CRAB SALAD WITH A TOMATO DILL CREME FRAICHE AND CAVIAR |
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By Chef Christopher Prosperi (Metro Bis- Hartford, CT)Crab Salad: 1 pound Maryland crab meat 1 medium red onion, diced 2 medium tomatoes, diced Dressing: 2 tablespoons Crisco Pure Canola Oil 1 tablespoon sherry vinegar Juice from 1 lemon 1 teaspoon sugar salt and fresh ground black pepper to taste 4 teaspoons fresh chives Tomato Dill Creme Fraiche 1 tablespoon tomato paste 1 cup creme fraiche or sour cream 1 tablespoon lemon juice 2 tablespoons chopped dill Salt and pepper to taste For the crab salad, mix the crab meat, red onion, and tomatoes in a bowl. Set aside. For the dressing, mix together the Crisco Pure Canola Oil, sherry vinegar, lemon, sugar, salt and pepper, and chives with a whisk. Mix dressing with crab salad. For the Tomato Dill Creme Fraiche, mix together the tomato paste, creme fraiche or sour cream, lemon juice, chopped dill, and salt and pepper with a whisk. Spoon crab salad on to bruschetta and top with creme fraiche and caviar. |
