Red Potato and Crab BruleeRed Potato and Crab Brulee
This recipe came about one day when we had some left over roasted rosemary potatoes and a pound of crabmeat. It is a lovely combination of delicious flavors.
Serves 8 as an appetizer, 4 as an entree
Level of Difficulty: Easy
1-1/2 lb. small red roasting potatoes
1 lb. back fin or lump crabmeat
1 tablespoon fresh rosemary, chopped
1 tablespoon extra virgin olive oil
1 cup Hellmann’s mayonnaise – low fat will work
¼ to ½ cup Dijon mustard
¼ teaspoon hot pepper flakes
1 cup bread crumbs (optional)
Salt and pepper to taste
Preheat oven to 425 degrees.
Cut potatoes into halves (quarters if they are larger). Dry the cut edges. Lightly coat with oil, rosemary, salt and pepper and place in a single level on a roasting pan. Cook for 20 minutes. The potatoes should just be beginning to turn brown. Remove from oven.
Mix mayonnaise, mustard, pepper flakes, salt and pepper together. The mixture should taste spicy but not hot to you. Place the potatoes in an au gratin pan so that they fit quite snugly in one layer. Sprinkle crab on top of the potatoes. Spread the mayo/mustard mixture on top. Finish with the bread crumbs if you wish to use them. Return to the oven for 10 minutes. Place under the broiler briefly before serving if you want the top to bubble a bit.
Jinny Fleischman is a cooking teacher in Washington, DC. With her husband, Ed, she runs Company’s Coming. It is a hands on, cooking for fun program that focuses on easy to prepare, delicious meals. Widely traveled, the Fleischmans bring a world of food and wine experiences to their classes.
Complementary Wines: Chenin Blanc, Gigondas, Rosé D'Anjou, Sauvignon Blanc: Pouilly-Fume/Sancerre, Verdicchio
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