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DEL.ICIO.USCrab Meat Grenoblis - from Kurt's
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From the menu of . . . Kurt's
4225 River Green Parkway, Duluth
770-623-4128
Q: Kurt's does an appetizer call Crab Meat Grenoblis -- one of the tastiest appetizers I have ever had. I know the dish has crab meat, capers, I am guessing olive oil, and some other spices. I would love to know their recipe.
-- Jack H. Persinger III, Atlanta
A: Owner/chef Kurt Eisele was glad to share this classic recipe with a devoted fan. Through the years he took the popular crab meat appetizer off the menu "just for a change, " he said. That didn't last long, however, when it was apparent that customers wanted it to remain. And there it has stayed now for more than 15 years. Grenoblis is a classic culinary term that means something made with capers, lemon and butter.
Hands on time: 15 minutes Total time: 22 minutes Serves: 4
Ingredients:
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2 tablespoons unsalted butter
1 tablespoon finely minced shallots or Vidalia onion
1 tablespoon capers
1 pound lump crab meat, pickled over for shells
1 teaspoon roughly chopped parsley
Juice of half a lemon
1/4 cup white wine
Salt and ground white pepper to taste
To garnish: lemon wedge and sprigs of chives
Instructions:
In a saute pan, melt butter over medium heat. Add shallots or onion and cook until golden brown, about 3 to 5 minutes. Add capers and saute briefly. Add crab meat, parsley, lemon juice and white wine. Heat thoroughly. Season to taste with salt and ground white pepper.
Serve in preheated small casserole dish, puff pastry or batter-fried shell.
Garnish with lemon wedge and sprigs of chives.
Serve in preheated small casserole dish, puff pastry or batter-fried shell.
Garnish with lemon wedge and sprigs of chives.
Nutrition:
Per serving: 139 calories, 19 grams protein, 6 grams fat (percent calories from fat, 41), 1 gram carbohydrate, 58 milligrams cholesterol, 903 milligrams sodium, trace fiber.
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