Mashed Potatoes with Crab Marinière |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 medium-size new potatoes, peeled and quartered (2 1/2 pounds) |
1/4 cup sour cream |
1 cup butter, divided |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 ounces chopped black truffles (optional) |
1 bunch green onions, diced |
3 tablespoons all-purpose flour |
2 cups milk |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1/3 cup dry white wine |
1 egg yolk, beaten |
1 pound fresh lump crabmeat, drained |
potato baskets (optional) |
red bell pepper cups (optional) |
Directions:
1. Cook potato in boiling water to cover 20 minutes or until tender; drain. Beat potato at medium speed with an electric mixer until smooth. Stir in sour cream, 1/2 cup butter, 1/2 teaspoon salt, pepper, and, if desired, truffles. Keep warm.
2. Melt remaining 1/2 cup butter in a skillet over medium-high heat; add green onions, and sauté 2 minutes or until tender. Stir in flour; cook, stirring constantly, 5 minutes. Gradually stir in milk. Stir in salt, red pepper, and wine. Reduce heat, and cook, stirring occasionally, 10 minutes or until thickened.
3. Stir 1 cup hot mixture into beaten egg yolk; stir into remaining hot mixture. Cook, stirring often, 5 minutes. Add crabmeat, tossing gently.
4. Pipe or spoon potato mixture evenly into Potato Baskets, if desired; top evenly with crab sauce. Place in bell pepper cups, if desired.
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