Crispy Blue Crab Napoleon

PREPARATION

For the Pastry:
Preheat oven to 400 degrees. Carefully stack 5 thawed phyllo sheets on top of one other on a cutting board. Cut into 4-5 inch triangles and brush with melted butter. Using a spatula, carefully transfer the pastry sheets onto a non-stick sheet pan and bake for approximately 4-5 minutes until golden. Gently pull apart the sheets and reserve.

For the Sauce
Combine mayonnaise, lemon juice, white wine, tarragon, Old Bay, dry mustard and salt & pepper in a mixing bowl. Thoroughly mix and set aside.

For the Crab Filling:
Lightly sauté chopped ginger, shallot and carrot in 1 teaspoon of the melted butter for 1 minute in a hot skillet (only to soften a bit), and quickly spoon into a bowl. Add cleaned and drained crabmeat, chopped scallions and two tablespoons of the sauce. Lightly mix with a wooden spoon, careful not to break up the crabmeat.

To Serve:
Spoon a round circle of sauce on each of your 4 plates. Arrange your napoleon by alternating layers of pastry, and a spoonful of crab filling three times. Garnish the top layer with half cherry tomato, scoop of caviar and chive sticks. Lightly drizzle balsamic vinegar around plate just prior to serving. Yields 4 Appetizer Portions

Bon Appétit!

Geoffrey Cousineau, Director of Food & Beverages