Crab Meat and Beet Purée on Granny Smith Apple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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You can make the crab mixture and beet purée ahead of time, but don’t assemble these hors d'oeuvres until just before serving or the apple slices will discolor. Ingredients:
1 medium beet (about 1/3 pound) |
1/2 pound jumbo lump crab meat |
1 1/2 tablespoons finely chopped fresh chives |
1 1/2 teaspoons fresh lemon juice |
1 1/2 tablespoons sour cream |
1 teaspoon balsamic vinegar |
1 large granny smith apple |
Directions:
1. Preheat oven to 450°F.
2. Trim beet, leaving about 1 inch of stem attached, and wrap tightly in foil. In a small baking pan roast beet in middle of oven until tender, about 1 hour.
3. Pick over crab meat to remove any bits of shell and cartilage. Slightly break up large pieces of crab meat and in a small bowl stir together with chives, lemon juice, 1 tablespoon sour cream, and salt and pepper to taste. Crab mixture may be made 6 hours ahead and chilled, covered.
4. Unwrap beet carefully. When beet is just cool enough to handle, slip off skin and stem and cut beet into a few pieces. While beet is still warm, using a mortar and pestle mash beet until smooth. In a small bowl stir together mashed beet, vinegar, remaining ‚ tablespoon sour cream, and salt and pepper to taste. Beet purée may be made 1 day ahead and chilled, covered.
5. Cut apple through stem end into quarters and core. Cut apple quarters crosswise into 1/4-inch-thick slices. Top each apple slice with 1/4 teaspoon beet purée and some crab mixture.
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