World renowned. Washington grown.
Dungeness Crab and Sweet Corn Tart with Sautéed Chanterelles
Recipe created by Edwina Gadsby using Washington State ingredients: Sweet onion, peppers, Dungeness crab, chanterelle mushrooms
Third Place Winner - Bobby Flay, Flayvors of Washington Contest
Wine Pairing - Columbia Crest Grand Estates Chardonnay
Serves: 6
Ingredients
- 1 (10- to 11-inch) tart shell, blind baked and cooled
- 1 egg white
- " Filling
- 1 tsp. unsalted butter
- 1 tsp. olive oil
- 1 medium sweet onion, peeled, halved and thinly sliced
- 1/4 cup red bell pepper, finely chopped
- 1 1/2 tsp. fresh ginger, minced
- 8 oz. fresh Dungeness crab, picked over
- 2 cups fresh sweet corn kernels
- 1/4 cup chopped chives
- 3 large eggs
- 1 1/2 cups heavy cream
- Sea salt and freshly ground black pepper, to taste
- " Sautéed Chanterelle Mushrooms
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 2 cups sliced chanterelle mushrooms
- 2 cloves garlic, minced
- 1 tsp. fresh thyme, minced
- Sea salt, to taste
- Chopped chives, for garnish
Preparation
- Preheat oven to 400 degrees F.
- Lightly brush surface of tart shell with egg white.
- In a sauté pan, melt butter and oil over medium-high heat. Add onion and sauté until lightly caramelized. Add bell pepper and ginger, and sauté 2 more minutes. Transfer mixture to a large bowl and let cool. Stir in crab, corn and chives. Season with salt and pepper.
- In a medium bowl, whisk together eggs and cream. Season with salt and pepper.
- Spread crab mixture into tart shell. Pour egg mixture over top of crab mixture until tart is filled. Discard any remaining egg mixture.
- Bake tart for 25 to 35 minutes or until golden brown and set. Let cool.