{"id":15708,"date":"2018-07-08T13:33:30","date_gmt":"2018-07-08T18:33:30","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=15708"},"modified":"2018-07-08T13:33:30","modified_gmt":"2018-07-08T18:33:30","slug":"crab-salad-on-blini-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2018\/07\/08\/crab-salad-on-blini-recipe\/","title":{"rendered":"Crab Salad on Blini Recipe"},"content":{"rendered":"

This recipe for Crab Salad on Blini<\/a> from J Vineyards in Sonoma County calls for one cup of white wine and champagne or white vinegar. Try it soon and enjoy!<\/p>\n

Crab Salad on Blini<\/strong><\/p>\n

Serves 4-6<\/p>\n

Crab Salad<\/i><\/b><\/p>\n

8-10 oz\u00a0 Dungeness crab meat
\n1\/8 cup small diced fennel
\n1 Satsuma mandarin (portion into segments chop segments into thirds)
\n\u00bd fennel bulb shaved or sliced thin
\n2 T small diced Shallot
\n1 T finely chopped parsley
\n1 T lemon zest
\n1 tsp Esplette pepper
\nKosher salt<\/p>\n

Directions<\/i>:<\/i><\/p>\n

Step 1.\u00a0 Incorporate all ingredients in with the crab and thoroughly mix and season with salt to taste.<\/p>\n

Beurre Blanc<\/i><\/b><\/p>\n

1 cup white wine
\n1\/8 cup of champagne or white wine vinegar
\n1 T whole black peppercorn
\n1 T whole coriander
\n3 bay leaves
\n\u00bd cup of heavy cream
\n1 pound of unsalted butter (cut 1 inch cubes)
\nKosher salt<\/p>\n

Directions<\/i>:<\/i><\/p>\n

Step 1.\u00a0 <\/span>Place wine, vinegar, shallot and spices in a wide bottomed sauce pan and place pan over medium heat until about \u00bc of the liquid remains.<\/p>\n

Step 2.\u00a0 Add heavy cream and reduce until bubbling and then add butter a couple cubes at a time.\u00a0 Slowly incorporate the butter until it creates an emulsified sauce.<\/p>\n

Step 3.\u00a0 \u00a0Strain sauce and add salt to taste.<\/p>\n

Blini Recipe<\/i><\/b><\/p>\n

3 eggs (separated)
\n2 cups whole milk
\n2T canola oil
\n1 \u00bd cups of all purpose flour
\n2 T sugar
\n1 T kosher salt
\n3 T of dry active yeast<\/p>\n

Directions<\/i>:<\/i><\/p>\n

Step 1. Mix the canola and egg yolks until completely incorporated.<\/p>\n

Step 2.\u00a0 Warm milk to 90 degrees.<\/p>\n

Step 3.\u00a0 Sift and mix dry ingredients and fold in dry ingredients with the wet mixture but do not over mix.<\/p>\n

Step 4.\u00a0 Proof for at least two hours at room temp or overnight in the refrigerator (the mixture should at least double in volume).<\/p>\n

Step 5.\u00a0 <\/span>Before serving whip egg whites until peaked and fold into the mixture.<\/p>\n

Step 6.\u00a0 Melt butter on a non-stick surfaced pan or griddle at medium heat and add enough batter per portion to create 2 inch blini(about a 2 tablespoons), flip when bubble appear on the surface (just like making pancakes)<\/p>\n

Step 7. To complete heat the crab mix in the buerre blanc until warm and top the blini with the mixture.<\/p>\n

Recipe provided by J Vineyards & Winery<\/a> in Sonoma County, California.<\/p>\n

For more recipes with wine, check out the recipe section<\/a> on Wine Trail Traveler.<\/p>\n

Cheers!
\nKathy<\/p>\n