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1 lb Crab Claw Meat (portunus pelagieus) 4 ozs Shitake Mushrooms, sliced 2 tsp Dijon Mustard 1 glass Chardonnay 1 cup Heavy Cream 2 Shallots, chopped fine ½ oz Anchor® Butter 4 Crepe Shells Badia® Sea Salt and Pepper to taste
In a medium sauté pan melt the butter. Add the shallots let sweat for 1minute. Add sliced shitake, toss and cook for 2 minutes. Add chardonnay bring to a boil and reduce by half. Add Dijon mustard and mix in with a wooden spoon. Add heavy cream bring to a simmer and let thicken. Reserve half the sauce in a small sauce pot and season.
Add claw crab meat to sauté pan and heat gently. Try not to break up the crabmeat. Season with salt and pepper to taste.
Warm Crepe shells and put on four warm plates. Divide the crab and shitake dijon between the 4 crepes. Fold over, nap with reserved sauce. Flash under you salamander and serve as an appetizer or a small plate.