Recipe Flash: Sweet Pea & Crab Crostini
Aside from the occasional crab cake (when someone else is paying), we rarely feature fancy ingredients like lump crab meat in our recipes. But in this case, the crab meat in question was for a birthday party we catered (on which more soon!). It was a special occasion and we wanted the food to match. Still, we tried to channel our usual frugality and stretch eight ounces of quality crab meat across as many possible pieces of crostini. To do this, I added chopped snap peas as extra bulk and to create a pleasant crunch to contrast with the creamy puree beneath.
Unfortunately, I also managed to make an extra 2 pounds of puree. Stay tuned for where this bowl of sweet peas ends up.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
For the sweet peas:
1 tablespoon unsalted butter
1 small onion, diced
1 (16oz) bag frozen peas
¼ cup white wine
1 teaspoon salt
1 baguette, sliced and lightly toasted
For the crab:
1/2 cup fresh chopped chives
1 lemon, juiced
2 tablespoons mayonaisse
1 tablespoon dijon mustard
1/2 teaspoon honey
8oz lump crab meat
1/2 pound snap peas, stems removed, and finely sliced
salt to taste
In a large non-stick skillet, melt the butter and add the onions. Sauté the onions over medium-high heat until translucent and not yet brown, 5-10 minutes. Add the peas and white wine, and turn the heat to medium-low. When the peas have defrosted, transfer them to a blender or food processor. Blend until the peas are about the consistency of hummus. Taste for salt and correct as needed.
In a small mixing bowl, whisk together the chives, lemon juice, mayo, mustard, and honey. Add the crab and the snap peas an gently toss. Taste for seasoning and add salt as necessary (crab can be salty, so best to wait until the end to season it).
Scoop the pea puree onto toasted baguette rounds, and top with 1/2 tablespoon of the crab mixture.