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Warm Crab & Grilled Pineapple Napoleons
Creole Mustard Sauce

Makes 30 Appetizer Plates

Phyllo Crisps

• 24 Each Phyllo Sheets
• 1 Cup Salted butter, melted
• 6 Each Eggs, whole beaten
• 1/4 Cup Water, beaten into the eggs
• 1/2 Cup Italian parsley, basil and thyme, chopped and mixed
• Salt and pepper to taste
• 8 Each Full sheet trays
• 8 Each ½ Sheet trays

Method

• Preheat oven to 350 degrees. Do not use convection fan.
• Place an overturned ½ sheet tray into a full sheet tray.
• Liberally brush the bottom (overturned) side of a ½ sheet tray with melted butter.
• Lay one sheet of phyllo on the tray. Lightly brush with egg mixture and sprinkle with salt, pepper and herbs. Repeat this process so that there are 3 phyllo sheets per ½ sheet tray. Liberally brush the top phyllo sheet with melted butter.
• Cut the phyllo into approximately 3”x 3” squares with a pizza cutter. You can use any extra pieces for garnish.
• Repeat this process so that you have 8 trays.
• Place the trays in the oven and bake for about 8 minutes or until golden brown. It may be necessary to turn the trays half way for even browning.
• Take the trays from the oven and, using a spatula, immediately remove the phyllo crisps from the hot trays to a cool surface.
• Separate any crisps that are stuck together and reserve for plating. OK, go ahead and eat one, they’re great!

Creole Mustard Sauce

• 1 Cup Creole Mustard
• 1/3 Cup Crème Fraiche
• 1/4 Cup Worcestershire Sauce
• 2 Ounces Pineapple juice

Method

• Combine all the ingredients in a bowl and mix well.
• Place the sauce in a squeeze bottle. Reserve for plating.

Crème Fraiche

• 2 Cups Heavy cream
• 4 Tablespoons Buttermilk

Method

• Combine heavy cream and buttermilk in a glass container.
• Cover and let stand at room temperature for 8 to 24 hours or until it becomes thick.
• Stir well, cover and refrigerate. Reserve for use in recipes.

Crab Salad

• 5 lbs. Lump Crab Meat, cleaned of any shells
• 4 T Extra Virgin Olive Oil
• 5 T Shallot, minced
• 3 T Garlic, minced
• 1 Cup Red Bell Pepper, brunoise cut
• 1 Cup Yellow Bell Pepper, brunoise cut
• 2 Cups Grilled Pineapple, small dice
• 3/4 Cup Mayonnaise
• 6 T Whole Grain Mustard
• 3 T Crème Fraiche
• 1/4 Cup Italian Parsley, chopped
• 1/8 Cup Basil, chopped
• 1/8 Cup Thyme, chopped
• Salt and Pepper to Taste
• 30 Each Italian parsley sprigs

Method

• Place a large sauté pan over medium high heat. Add the olive oil and heat until it shimmers.
• Add shallots and sauté for 1 minute. Add garlic and sauté 1 minute more. Add bell peppers and pineapple, sauté 1 minute more. Reduce heat to low.
• Add crab meat, stir gently to barely break up lumps.
• Add mayonnaise, mustard, crème fraiche and herbs. Stir gently to combine.
• Season to taste. Transfer the crab mixture to a shallow dish and reserve in a warm place until ready to plate.

Plating

• Use a warm dinner plate.
• Place a small dollop of mustard sauce in the center of the plate. Place a phyllo crisp on top. Place a tablespoon of crab salad in the middle of the crisp.
• Repeat until you have used 3 crisps ending with crab salad on top.
• Cut or break a phyllo crisp into a triangle. Stick it into the crab salad on top.
• Garnish with an Italian parsley sprig.
• Paint the plate with some of the mustard sauce.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company