Finished Product

I have made this several times and it is always a hit! It is relatively easy to make – the trick is to make a smooth roux, and not to over beat the egg whites – white, foamy and just starting to peak worked best for me.  I served this at a Wine Appreciation class with three different Sauvignon Blancs – which were perfect for it.

Asparagus/Crab Paste
Proper Base Consistancy
Fold in egg whites last

3 TBS Butter

3 TBS Flour
¼ TSP Salt
1/8 TSP Pepper
¼ TSP Thyme
1 Cup Milk
1 Cup Asparagus Tips
2/3 Cup Fresh Crabmeat ( reserve about ¼ cup)
1 Shallot
2 Cloves Garlic
Pinch Cayenne
4 eggs separated
Balsamic Reduction

Pinch Dry Mustard

Baking in Bain Marie

Pre heat oven to 400 degrees.  Cook Shallots and Garlic in 1 tbs butter, remove when translucent.  Blanch Asparagus, cool under water.  Puree asparagus and crabmeat and dry ingredients in blender till a paste.  In a separate pan, beat egg whites until stiff, and set aside.  Melt 3 tbs butter in small sauce pan, whisk in flour until a paste forms.  Slowly add milk, whisking continually until smooth. Fold in egg yolks , then fold in asparagus mix – fold in egg whites last.  Add a bit of crab meat to individual 4 oz ramekins that have been greased with butter, and pour mixture over top.  Bake in a deep baking pan in about 1 inch of water (called a bain marie)  400 for ½ or until they rise, and a tooth pick comes out clean.  

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