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Dungeness Crab with Curry Mayo and a Pineapple and Celery Broth

Food Network Canada
YIELDS
4 servings
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Ingredients

Phyllo squares

1
large sheet phyllo
¼
cup unsalted butter, melted
2
tsp sea salt

Broth

½
pineapple, skinned, cored and roughly chopped
4
celery stalks
1
lime, juice only

Mayonnaise

1
cup mayonnaise
½
tsp red curry paste

Crab Mixture

1
lb(s) fresh Dungeness crab, shell and cartilage removed
1
Granny Smith apple, peeled, cored and finely diced
1
celery stalk, peeled and finely diced
¼
cup finely julienned fresh basil leaves
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Directions

Step 1

Preheat oven to 350 F.

Step 2

Place phyllo on a clean working surface.

Step 3

Brush 1 sheet with melted butter and sprinkle with fine sea salt.

Step 4

Fold sheet in half lengthwise and cut into 8 squares.

Step 5

Brush with more melted butter and place on a parchment lined baking sheet.

Step 6

Bake for 5 -7 minutes or until golden brown.

Step 7

Set aside until ready to use.

Step 8

In a juicer, juice pineapple and celery separately.

Step 9

Place containers in freezer for about 10 minutes to allow for impurities to separate.

Step 10

Remove from freezer and skim and discard impurities that have risen to the surface.

Step 11

Combine pineapple juice, celery
juice, lime juice and refrigerate until ready to use.

Step 12

In a small mixing bowl, combine mayonnaise with red curry paste.

Step 13

Mix until incorporated and refrigerate until ready to use.

Step 14

Mix together crabmeat, diced apples and celery with a heaping spoonful of curried mayonnaise.

Step 15

Add basil and adjust seasoning.

Step 16

Divide crabmeat into separate serving bowls.

Step 17

Cover with a square of phyllo and another spoonful of crabmeat.

Step 18

Place another phyllo square on top and finish by spooning pineapple broth around.

Step 19

Serve immediately

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My rating for Dungeness Crab with Curry Mayo and a Pineapple and Celery Broth
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