SNOW PEAS WITH CURRIED CRAB SALAD
16 snow peas
1/2 teaspoon curry powder
1 tablespoon mayonnaise
1 teaspoon creme fraiche
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon minced fresh chives
Dash Tabasco sauce
1 tablespoon peeled and minced green apple
8 ounces jumbo lump crabmeat
Salt and freshly ground white pepper to taste
Prepare an ice bath.
In a saucepan, bring 2 cups of salted water to a boil; add the snow peas. Blanch for 1 minute, then remove with a slotted spoon. Transfer to the ice bath to stop the cooking process. When cool, drain and set aside.
In a dry skillet or saute pan set over medium high heat, lightly toast the curry powder until fragrant, 2 to 3 minutes.
Transfer to a mixing bowl and add the mayonnaise, creme fraiche, lime juice, chives and Tabasco.
In a separate mixing bowl, combine the apple and crabmeat. Fold the curry mixture into the crabmeat; season with salt and pepper. Cover and refrigerate if not using immediately.
TO SERVE:
Trim the stem ends of the snow peas and remove the fibrous string, if any. Split the pods open on one side to form a pocket and stuff each snow pea with 1 teaspoon of the crab salad mixture.
Serves 8, Serve 2 snow peas per person
Source: The Waldorf-Astoria Cookbook by John Doherty, John Harrisson, and Ellen Silverman
16 snow peas
1/2 teaspoon curry powder
1 tablespoon mayonnaise
1 teaspoon creme fraiche
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon minced fresh chives
Dash Tabasco sauce
1 tablespoon peeled and minced green apple
8 ounces jumbo lump crabmeat
Salt and freshly ground white pepper to taste
Prepare an ice bath.
In a saucepan, bring 2 cups of salted water to a boil; add the snow peas. Blanch for 1 minute, then remove with a slotted spoon. Transfer to the ice bath to stop the cooking process. When cool, drain and set aside.
In a dry skillet or saute pan set over medium high heat, lightly toast the curry powder until fragrant, 2 to 3 minutes.
Transfer to a mixing bowl and add the mayonnaise, creme fraiche, lime juice, chives and Tabasco.
In a separate mixing bowl, combine the apple and crabmeat. Fold the curry mixture into the crabmeat; season with salt and pepper. Cover and refrigerate if not using immediately.
TO SERVE:
Trim the stem ends of the snow peas and remove the fibrous string, if any. Split the pods open on one side to form a pocket and stuff each snow pea with 1 teaspoon of the crab salad mixture.
Serves 8, Serve 2 snow peas per person
Source: The Waldorf-Astoria Cookbook by John Doherty, John Harrisson, and Ellen Silverman
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