Maine Crab and Patty Pan Squash by Michael Anthony
2014-05-08 14:24:41
Serves 6
INGREDIENTS
- 1 Patty Pan squash (Sunburst*), 3-4 inches in diameter
- 1 pound Maine crab meat, cooked
- 5 ounces tomato confit
- 2 ounces cantaloupe, diced
- 1 teaspoon shallots, minced
- ¼ teaspoon chopped mint
- ¼ teaspoon chopped tarragon
- ¼ teaspoon chopped parsley
- ¼ teaspoon minced chives, minced
- 2¼ teaspoons white balsamic vinegar
- 3¼ teaspoons olive oil
- Soy Bean Dressing (recipe follows)
Soy Bean Dressing
- 3 ounces panther soy beans
- 2 ounces basil oil
- 1 tsp. sweet onion puree
- 2 teaspoons vegetable stock
- Lime juice, to taste
- 2 teaspoons diced apricots
DIRECTIONS
Maine Crab and Patty Pan Squash
- Slice the squash in paper-thin sheets and set aside.
- Mix the rest of the ingredients together in a bowl until well mixed.
- On a plate, make squash “sandwiches” by placing crab mixture in between two slices of squash.
- Drizzle the Soy Bean Dressing over the top.
Soy Bean Dressing
- Mix all ingredients together and set aside.
Notes
- Chef’s Note: This densely textured variety of squash called “Sunburst” blossoms early and grows prolifically at the Stone Barns, reaching 4" in diameter in only 5 days from flower to harvest, redefining for us, “fast food."
Adapted from "Summer New York" by Battman
Adapted from "Summer New York" by Battman
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