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| 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.
Ingredients:
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
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| Balsamic Reduction |
Pinch Dry Mustard
Directions:
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| 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.
