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Categories:
stalks fennel white onion sugar apricot marmalade red onion fresh lime stone ground mustard mayonnaise crabmeat salt Bread parsley
Viewed: 29 - Published at: 8 years agoIngredients
- 3 stalks fennel, shaved with a mandoline
- 1 large white onion, diced
- 1 tablespoon sugar
- 1/2 cup apricot marmalade
- 1 large red onion, diced fine
- 1 fresh lime, zest grated and juiced
- 1 teaspoon stone ground mustard
- 1 cup mayonnaise
- 1 pound cooked Dungeoness crabmeat, picked through to remove remnants of shells
- Salt and freshly ground black pepper
- 1/2 loaf French bread, sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted
- 16 small parsley sprigs, for garnish
Method
- In a small saucepan, combine shaved fennel, onion, sugar and marmalade and cook for 10 minutes over medium-low heat.
- Set aside to cool to room temperature
- Preheat oven to 375 degrees F. Combine onion, lime zest and juice, mustard and mayonnaise in a bowl, and then fold crabmeat into the mixture so that it's just combined and the crab is not broken or mashed.
- Season with salt and pepper, as needed.
- Arrange bread on a baking sheet.
- Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned.
- Garnish crab with marmalade and parsley.
