Try a new take on sweet and savory with snow crab, apple, and CA heavy cream inside flaky pastry dough.
Prep time: 45 minutes to 1 hour
Forty-eight 3-by-3-inch puff pastry squares
Egg wash
1 large egg
4 large egg yolks
4 cups Real California heavy cream
Freshly ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups peeled and medium diced apple
1/2 cup finely diced jalapeño
1 1/2 pounds well-drained crab, preferably snow crab
2 tablespoons minced shallot
About 1 tablespoon minced chives
Finely ground fleur de sel
Micro greens
Preheat the oven to 400°F.
Arrange twenty-four of the puff pastry squares on a full sheet pan lined with a nonstick baking mat or lightly oiled or sprayed piece of parchment paper. Dock the tops with a fork, brush with the egg wash, and top each with a pastry square, lining up the edges. Score the tops in a diamond pattern and brush with egg wash. Bake until golden brown, 18 to 20 minutes. Let cool.
Lower the oven temperature to 350°F.
Whisk together the egg and the yolks, then whisk in the cream. Add a pinch each of nutmeg, salt, and pepper.
Cut an opening in each of the squares, leaving about a 1/2-inch border on all sides, reserving the piece of pastry.
Spoon 1 tablespoon of apple, 1 teaspoon of jalapeño, and 1/4 teaspoon of shallot into each square, and top with a 2-ounce piece of crab. Pour the custard in to come just to the top, about 2 tablespoons per square, and sprinkle the chives over the custard. Bake for 20 minutes.
Sprinkle with fleur de sel. Place the reserved squares of pastry back on the top or rest them against the side. Garnish with micro greens.
Recipe courtesy of Chef Karrie Hill, The Wellington Steak & Martini Lounge, San Diego, Calif.
