Home >> Recipes >> Stone Crab Strudel with Cranberry Gastrique Stone Crab Strudel with Cranberry Gastrique
By tkcuisine on Tue, 08/21/2007 - 23:30
Description
Stone Crab Strudel with Cranberry GastriqueServes 6.1 pound stone crab meat, picked over and free of shell 1 tablespoon mayonnaise 1 tablespoon Dijon mustard Zest and juice of 1 lemon 3 tablespoons minced chives 16 spring roll or wonton wrappers 2 eggs, lightly beaten Kosher salt to taste Thoroughly combine first five ingredients in mixing bowl. Place 1 tablespoon of crab filling on wrapper and roll, brushing the edges with the egg to seal. Repeat until all are rolled. Preheat fryer or pot of oil to 350 degrees. Fry strudels until golden brown. Drain on paper towels and salt to taste. Serve with cranberry gastrique. Cranberry Gastrique1 cup sugar 1 cup rice wine vinegar 1 medium onion, fine julienne Zest and juice of one lemon 1/8 teaspoon cinnamon 1/4 teaspoon whole mustard seed 2 cloves 1/2 teaspoon kosher salt 2 cups cranberries, rinsed and drained Combine sugar, vinegar and onions in a medium saucepan and bring to a boil. Add lemon juice and spices and reduce to a simmer and cook ten minutes. Add cranberries and simmer for five more minutes. Cool. Serve alongside stone crab strudel.
|
RSS Feed