Lump crab brandade recipe
Ingredients - 3 medium russet Potatoes - 3 cloves Garlic - 1 medium Shallot - Water - 2 teaspoons Salt - 4 sprigs fresh Thyme - 1 tablespoon finely chopped
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Cooking tools:
- Oven
- Stove
- Saucepan
- Colander
- Potato masher
- Spatula
- Baking dish
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- Potatoes: 3 medium russet
- Garlic: 3 cloves
- Shallot: 1 medium
- Water
- Salt: 2 teaspoons
- Thyme: 4 sprigs fresh
- Thyme: 1 tablespoon finely chopped fresh
- Lemon Juice: 2 tablespoons fresh
- Sour Cream: ½ cup (115 g) full-fat
- Olive Oil: 3 tablespoons extra virgin
- Half-and-Half: ½ cup (120 ml)
- Black Pepper: ½ teaspoon ground
- Chipotle Chile: ½ teaspoon ground smoked
- Crab Meat: 8 ounces (230 g) cooked lump
- Unsalted Butter: 1 tablespoon
- Olive Oil: Extra virgin
- Thyme: Fresh
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