King Crab En Croute with Porcini Duxelle

King crab wrapped in delicate puff pastry and served with a vegetable puree and elegant shrimp sauce.

Ingredients:

• Ingredients:
• 10 oz king crab meat
• 1/2 cup porcini mushrooms
• 1 shallot, minced
• 3 oz sauvignon blanc
• 1 tsp garlic, chopped
• 1 tsp parsley, chopped
• Salt and pepper to taste
• 1/2 puff pastry sheet
• 1 egg
• 1 oz clarified butter
• Vegetables:
• 4 oz apple smoked bacon, small dice
• 1/2 eggplant, diced
• 1/2 green zucchini, diced
• 1/2 yellow squash, diced
• 1 onion, diced
• 1/2 carrot, diced
• 1/2 cup sauvignon blanc
• Salt and pepper to taste
• 1 tsp thyme
• 1 tsp rosemary
• Sauce:
• 1 tsp garlic
• 1 cup bay shrimp
• 1 oz lemon juice
• 1/2 cup sauvignon blanc
• 3 oz butter
• Salt and pepper to taste
• 1 tsp parsley, chopped

Directions:

In a small saute pan add mushrooms, garlic, shallots and saute until soft. Add wine and render down to a paste then mix with crab. Place small amounts of mixture onto puff pastry cut into 4 X 4 squares. Roll closed, seal with egg wash and brush with clarified butter. Let sit for 5 minutes before baking at 350 degrees for 7-10 minutes. For matignon vegetables, render bacon until all fat has released and bacon is crispy. Add vegetables and saute. Deglaze with wine. Add seasoning to taste. Puree mixture in food processor or with handheld immersion blender and finish with fresh herbs. In a small saucepan, add shrimp and saute until soft. Add garlic and cook until aromatic. Deglaze with wine, add lemon juice and gently whisk in butter to smooth the sauce. Season to taste and finish with fresh chopped parsley. On a square plate, place matignon vegetables (puree) into 3 mounds and cut the pastry on a bias. Arrange three tiers on top of vegetables. Drizzle sauce around plate.

Number of Servings: 1-2