Monday, 26 May 2008
DescriptionUse over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
At a glance
10-12 as an appetizer; 6-9 as an entrée
Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.
Remove the tarragon and fold in the crab meat.
Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.