AllenOK
Executive Chef
Last weekend, my Chef described one of the appetizers he was going to run for a special that week. He wanted to take Yukon Gold potatoes, remove a slice from one end so they would stand upright, slice off the "top", and hollow out the interior. He wanted the taters cooked, and then stuffed with a crabmeat mixture and some Mornay sauce.
When I got the special menu on Wednesday, I noticed the crab was to be mixed with bacon (yummy). One of the other cooks had even hollowed out the potatoes for me.
Here's what I did:
Diced some raw bacon, and sauteed that until it started to show some good color. I removed the pan from the heat, added some minced red onion, and tossed to mix well, cook the onion, and cool the bacon. To this, I added some lump crabmeat. Set this aside for a la minute finishing.
To make an order, I deep-fried the potatoes. The crab mixture was mixed with my Mornay sauce (kept cold for another menu item), and brought to a quick boil. I stuffed the crab-cheese mixture into the potatoes, topped with a little shredded parmesan, and ran them through the broiler for a couple minutes. The appetizer was plated by doing a zig-zag of roast red bell pepper coulis on the plate, and arranging the potatoes on the plate. A little minced chives on the potatoes and out it goes!
I got great reviews! The president of the club, and his wife, ordered some on Thursday, and told the Chef that these "Crab Skins" need to go on the menu!
When I got the special menu on Wednesday, I noticed the crab was to be mixed with bacon (yummy). One of the other cooks had even hollowed out the potatoes for me.
Here's what I did:
Diced some raw bacon, and sauteed that until it started to show some good color. I removed the pan from the heat, added some minced red onion, and tossed to mix well, cook the onion, and cool the bacon. To this, I added some lump crabmeat. Set this aside for a la minute finishing.
To make an order, I deep-fried the potatoes. The crab mixture was mixed with my Mornay sauce (kept cold for another menu item), and brought to a quick boil. I stuffed the crab-cheese mixture into the potatoes, topped with a little shredded parmesan, and ran them through the broiler for a couple minutes. The appetizer was plated by doing a zig-zag of roast red bell pepper coulis on the plate, and arranging the potatoes on the plate. A little minced chives on the potatoes and out it goes!
I got great reviews! The president of the club, and his wife, ordered some on Thursday, and told the Chef that these "Crab Skins" need to go on the menu!