Napoleon of Peeky Toe Crab and Apple Recipe

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Napoleon of Peeky Toe Crab and Apple
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Ingredients:

Directions:

  1. Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred. Peel and core apple and cut enough into 1/4-inch dice to measure 1/2cup plus 1 tablespoon. Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
  2. In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
  3. Make tuiles: Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide. Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes. Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
  4. Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 401.79 Kcal (1682 kJ)
Calories from fat 301.01 Kcal
% Daily Value*
Total Fat 33.45g 51%
Cholesterol 77.68mg 26%
Sodium 394.03mg 16%
Potassium 126.47mg 3%
Total Carbs 21.4g 7%
Sugars 2.2g 9%
Dietary Fiber 0.84g 3%
Protein 4.8g 10%
Vitamin C 6.6mg 11%
Vitamin A 0.3mg 9%
Iron 0.3mg 2%
Calcium 43mg 4%
Amount Per 100 g
Calories 334.13 Kcal (1399 kJ)
Calories from fat 250.32 Kcal
% Daily Value*
Total Fat 27.81g 51%
Cholesterol 64.6mg 26%
Sodium 327.68mg 16%
Potassium 105.18mg 3%
Total Carbs 17.8g 7%
Sugars 1.83g 9%
Dietary Fiber 0.7g 3%
Protein 3.99g 10%
Vitamin C 5.5mg 11%
Vitamin A 0.2mg 9%
Iron 0.3mg 2%
Calcium 35.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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