Evening Edge
What’s For Dinner?
Crab Parfaits in Martini Glasses
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IN THE KITCHEN WITH . . . DURELL HALL, Duluth
Nominated by wife Kym Hall: "Durell has had no formal training, but everyone who tastes his food tells him he should have been a chef. He makes a crab parfait salad that he serves in a martini glass. He has a wonderful Bloody Mary recipe using rum instead of vodka (even people who don't like Bloody Marys say they enjoy his), and his corn on the cob recipe is superb. "The other thing Durell does that makes his food so special is his presentation. You feel like you're in a five-star restaurant even when you're eating in my kitchen."
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 4
Ingredients:
3 tablespoons mayonnaise
1/2 teaspoon ketchup
1 shallot, minced
Juice of 1/2 lemon
1 tablespoon chopped fresh parsley
Pinch cayenne pepper
1/2 teaspoon ground dry mustard
Salt and pepper to taste
1 pound lump crabmeat
1 tablespoon tiny capers
2 mangoes, peeled, seeded and diced
2 cups shredded romaine lettuce
Instructions:
In 4 martini glasses, place a layer of mango, then the lettuce, then the crab mixture. Repeat until the glasses are full. (For the best effect, try to end with a layer of romaine on top.) Chill the parfaits in the refrigerator for 1 hour before serving.


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