Miss Hilda's Asparagus and Crabmeat salad of Puff Pastry with Saffron Creme Fraiche

Miss Hilda's Asparagus and Crabmeat salad of Puff Pastry with Saffron Creme Fraiche
Miss Hilda's Asparagus and Crabmeat salad of Puff Pastry with Saffron Creme Fraiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large egg

  • 1

    teaspoon milk

  • 1

    sheet frozen puff pastry, thawed

  • 1 1/2

    teaspoons dry white wine

  • 1/8

    teaspoon saffron threads

  • 1/2

    cup creme fraiche or sour cream

  • 1/4

    cup mayonnaise

  • 1

    tablespoon minced fresh chives

  • 1

    tablespoon fresh lemon juice

  • 1/4

    teaspoon salt

  • 8

    ounces jumbo lump crabmeat, picked

  • over to remove any shells and cartilage

  • 1

    ounce Sevruga caviar, optional

  • 12

    spears thin blanched asparagus pat dry

  • 8

    fresh whole chives, for garnish

Directions

Preheat oven to 400°F. Line baking sheet with parchment paper and set aside Beat together egg and milk in a small bowl to make an egg wash and set aside. On a lightly floured surface, roll out puff pastry to a 10" square. Cut out four 3 x 5" rectangles and transfer to prepare: baking sheet. Lightly brush the tops of the puff pastry with egg wash and bake until puffed and light golden brown, about 1 minutes. Transfer to wire rack to cool. Combine white wine and saffron in small bowl, stir, and let infuse for 10 minutes. Add creme fraiche, stir to combine Cover and refrigerate until ready to use. Combine mayonnaise, chives, lemon juice and salt; stir well. Fold in crab meat and then gently fold in caviar, if being used, being careful not to break the egg Adjust the seasoning to taste. Carefully cut each pastry lengthwise into 2 layers and place the bottom past layers in the middle of four plates. Divide. Crab meat mixture among the pastry bottoms and lay 3 asparagus spears over ea portion. Arrange the pastry lids at angle over the asparagus and spoon 2 tab spoons of saffron creme fraiche around the diameter of each plate. Garnish each plate with 2 chives. Serve immediately. Note: Make your own homemade creme fraiche by combining 1 cup heavy cream and 2 tablespoons buttermilk in a boil. Cover it with a clean kitchen towel and it sit at room temperature until a thick, still pourable, consistency, 12 to 24 hours Stir, cover with plastic wrap, and refrigerator ate until ready to use.

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