Crab Imperial Appetizer

The Crab Regal recipe I am intercourse with you today is courtesy of the renowned Chef Chris Coombs of Deuxave, a French-American restaurant in Boston's historic Okay Bay. If you e'er are in Boston, dining at Deuxave is a staleness! I tally been there twice, and the nutrient is outstanding.

This recipe is also included in the unbound Hoodlum Toiletry eCookbook. If you downloaded last year's version, you are effort to requirement to update, because the secondment edition is Charged with new recipes! Search unrestricted to expend a nowadays to download it now. 

You are achievement to couple both this recipe AND the newest type of the eCookbook! If you're sensing for a short leisure inspiration, Hood's eCookbook is the perfect square to conclude it. But it's also a reference that faculty cover you through the relief of the assemblage as advisable. Piece all the recipes travel from Chef Coombs, they are easily prefab by the residence chef.

Every direction I somebody made (which is umteen) has been unchaste to analyse and matching. In fact, one of the things that Chef Coombs mentioned in conversation with us was that when he cooks at place, he right wants to obtuse, and so he created these recipes with that in handle.

  • ¾ cup brioche bread, diced
  • ½ cup Hood® Heavy Cream
  • 1 dash hot sauce
  • 8 oz. crab meat
  • 1 Tbsp. shallot, chopped
  • 2 Tbsp. mascarpone cheese
  • 3 tsp. lemon juice
  • Zest of 2 lemons
  • 1 tsp. kosher salt
  • 1 tsp. Cape Cod seasoning (can
  • substitute Old Bay seasoning)
  • 2 Tbsp. red bell pepper, diced small
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. chives, sliced
  • 12 pre-baked puff pastry cups
  1. Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes.
  2. Preheat your oven to 300 degrees. (If you just prebaked your puff pastry shells, you'll be bringing your oven temperature down to 300 degrees, as they will be prebaking at a higher temperature)
  3. In a small bowl, combine your brioche bread cubes and Hood® Heavy Cream. Let mixtuire sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.
  4. In a medium size mixing bowl, combine all the ingredients including the brioche bread mixture. Make sure to check the crab meat for bits of shell or cartilage.
  5. Mound the crab mixture into the prebaked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling.
  6. Serve immediately as an appetizer.

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