Okay, okay I've sorted some of this out. Don't bother baking the crab rings at all. Just chill the mixture and pack into rings to serve if you want it to look all fancy. But what about the streusel, you ask. Good point, but you weren't thinking. You can simply bake the streusel by itself in a single layer on a sheet pan, then spoon it on ex post facto.
Also, I scrapped the flatbread idea and revisited the sandwich: simple white bread spread with an artichoke tapenade, topped with another slice of white bread, quartered, then breaded and deep fried. And the sauce is an emulsion of blanched spinach, poached eggs, dijon mustard, garlic and grapeseed oil. So you see, this whole endeavor here, this labor of love, is really just a take on the old school crab, spinach and artichoke dip available at fern bars everywhere. Does anyone even say "fern bars" anymore?
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