LUMP CRABMEAT ON CRISPY EGGPLANT MEDALLIONS

JACKSON’S

400 S. PALAFOX

469-9898

IRV MILLER

Bernaise Sauce:

3 large eggs

12 oz. unsalted butter, clarified

2 tsp. white vinegar

1 tsp. dried tarragon leaf

1 tsp. shallots, peeled and finely diced

1/8 tsp. cayenne pepper

1 Tbsp. tepid water

 

Pour water into the base of a double boiler and place over medium-high gas heat. Bring water to a boil and reduce to a simmer. Place vinegar, shallots, and tarragon in top bowl of double boiler. Let reduce for 5 minutes. Add a splash of tepid water and separated egg yolks to the tarragon mixture.  Whisk the egg yolk and water mixture briskly over low heat until it reaches ribbon stage (5-7 minutes.) Slowly add the clarified butter while whisking. Add a few more drops of water if too thick.  Season with cayenne pepper. Let prepared sauce sit in a warm area of the kitchen until needed. Serves 6

 

Crispy Eggplant Medallions:

1 medium eggplant

2 cups all-purpose flour

1 cup cracker meal

2 cups milk

2 eggs

1 tsp. sweet smoky paprika

¼ tsp. cumin powder

Pinch of kosher salt

 

Preheat broiler and deep fryer to 350 degrees. Peel eggplant and cut into ¼” medallions. Place one cup of flour into a shallow dish. Combine remaining flour, cracker meal, spices, and seasonings in a separate shallow dish. In a third shallow dish, whisk eggs and milk together. Prepare the eggplant for deep-frying – lightly dust with plain flour, then plunge into the milk and egg wash, then into the flour/cracker meal breading. Shake off excess breading and deep-fry for 2 minutes or until golden brown. Season eggplant with a pinch of salt while draining. Serves 4-6

 

 

CREOLE SAUCE:

3 Tbsp. olive oil

1 – 14 oz. can tomato sauce

2 cups beefsteak tomatoes, peeled, seeded and chopped

1 ½ cups Spanish onions, diced small

1 cup celery, diced small

1 cup green bell peppers, diced small

2 Tbsp. Louisiana hot sauce

1 ½ tsp. garlic, finely chopped

1 ½ tsp. Worcestershire sauce

1 tsp. orange zest

1 cup water or chicken stock

1 pinch sugar

1 whole bay leaf

¾ tsp. dried oregano leaves

½ tsp. kosher salt

½ tsp. cayenne pepper

½ tsp. sweet smoky paprika

½ tsp. granulated garlic

½ tsp. dried sweet basil

 

Heat a large skillet over medium gas heat and add the oil. Stir in the tomatoes, onions, celery, and bell peppers. Add garlic and onions and sauté 5-7 minutes over medium heat, stirring occasionally. Stir in the stock, chopped tomatoes, tomato sauce, and remaining ingredients. Bring to a boil, then reduce heat and simmer until vegetable sauce begins to have body, about 30-40 minutes, stirring occasionally. Remove bay leaf before serving. Makes 3 cups

 

Creamy Blue Crab:

6-8 oz. jumbo lump crabmeat

1 cup heavy whipping cream

2 Tbsp. fresh chives, finely chopped

Salt and pepper to taste

 

Remove any cartilage from crabmeat. Bring cream to a boil in a small saucepan, reduce heat and simmer until thickened – about 8 minutes. Season crab with salt and pepper. Add crab and half the chopped chives to the thickened cream moments before serving, cooking only enough to heat the crab. To serve, ladle Creole sauce onto a plate, add an eggplant medallion, then the creamy crab. Sprinkle remaining chives on top of the crabmeat and finish with the béarnaise. Serves 4-6