Crab Salad in Scarlet Orange Gelée Spoons

Makes 30 hors d’oeuvre servings

Crab Salad

Ingredients

• 2 lbs. Lump Crab Meat, cleaned of any shells
• 2 Tablespoons Bacon Fat or Olive Oil
• 2 Tablespoons Shallot, minced
• 1 Tablespoon Garlic, minced
• ¼ Cup Red Bell Pepper, brunoise cut
• ¼ Cup Yellow Bell Pepper, brunoise cut
• 2 Tablespoons Whole Grain Mustard
• 2 Tablespoons Crème Fraîche
• 2 Tablespoons Parsley, chopped
• Salt and Pepper to Taste
• 3 Tablespoons Chives, sliced super small, for garnish

Crab Method

• Place a 12" sauté pan over medium high heat. Add the bacon fat or olive oil and heat until it shimmers.
• Add shallots and sauté for 1 minute. Add garlic and sauté 1 minute more. Add bell peppers and sauté 1 minute more. Reduce heat to low.
• Add crab meat, stir gently to barely break up lumps.
• Add mustard, crème fraiche and parsley. Stir gently to combine.
• Season to taste. Transfer the crab mixture to a shallow dish. Let it cool.
• Spread evenly over a ½ sheet pan lined with parchment paper.

Gelée

Ingredients

• 1Bottle Central Market Brand Scarlet Orange Soda
• 3 Each ¼ ounce packages of gelatin

Gelée Method

• Pour 8 ounces of the soda into a bowl, sprinkle gelatin on top, and allow to bloom for 5 minutes.
• Gently warm 8 ounces of soda in a sauce pan until hot, but not boiling.
• Add the orange soda with gelatin to the hot orange soda and whisk together.
• Add the remaining orange soda.
• Pour this evenly over the crab salad on the sheet pan.
• Place in the refrigerator until set.

Service

• Place crab gelée on coffee spoons.
• Garnish with chives.

Enjoy!

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