Blue Crab Gratin
July 2014. Recipe for Blue Crab Gratin from Chef de Cuisine Daniel Causgrove at the Windsor Court in New Orleans.
Keywords
- entrées
- Chef de Cuisine Daniel Causgrove
- New Orleans
- recipes
- seafood
- 2014
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at countryroadsmagazine.com.
Cooking tools:
- Kitchen torch
- Fine-mesh sieve
- Stove
- Saucepan
- Saute pan
- Pot
- Chef's knife
- Paring knife
- Cutting board
- Grater
- Wide-rimmed bowl
- Wooden spoon
- Measuring cup
- Kitchen timer
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 1 quart heavy cream
- 3 large shallots
- 3 cloves garlic
- 1 cup sherry
- 18 stalks asparagus
- 5 red radishes
- ½ cup white wine vinegar
- 1 pound jumbo lump blue crab
- 6 teaspoons Paddlefish caviar
- 1 ounce Manchego cheese, grated
- 3 cloves black garlic
- 6 slices Manchego cheese (sliced across the diameter of the wheel)
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