Lump Crab Meat on Crispy Eggplant Medallions with Creole Sauce and Béarnaise Sauce
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Ingredients:
Béarnaise Sauce
3 large eggs, separated
12 ounces unsalted butter, clarified
2 teaspoons white vinegar
1 teaspoon dried tarragon leaf
1 teaspoon shallots, peeled and finely diced
1/8 teaspoon cayenne pepper
1 tablespoon tepid water
Crispy Eggplant Medallions
1 medium eggplant
2 cups all-purpose flour
1 cup cracker meal
2 cups milk
2 eggs
1 teaspoon sweet smoky paprika
¼ teaspoon cumin powder
Pinch kosher salt
Creole Sauce
3 tablespoons olive oil
1 14-ounce can tomato sauce
2 cups beefsteak tomatoes; peeled, seeded, and chopped
1½ cups Spanish onions, diced small
1 cup celery, diced small
1 cup green bell peppers, diced small
2 tablespoons Louisiana Hot Sauce
1½ teaspoons garlic, finely chopped
1½ teaspoons Worcestershire sauce
1 teaspoon orange zest (use a microplane)
1 cup water or chicken stock
1 pinch sugar
1 whole bay leaf
¾ teaspoon dried oregano leaves
½ teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon sweet smoky paprika
½ teaspoon granulated garlic
½ teaspoon of dried sweet basil
Creamy Blue Crab
6-8 ounces jumbo lump crabmeat
1 cup heavy whipping cream
2 tablespoons fresh chives, finely chopped
Salt and pepper to taste
Instructions:
Béarnaise Sauce
Pour water into the base of a double boiler and place over medium-high heat. Bring water to a boil and reduce to a simmer. Place vinegar, shallots, and tarragon in top bowl of double boiler. Let reduce for 5 minutes. Add a splash of tepid water and separated egg yolks to the tarragon mixture. With a balloon whisk, whisk the egg yolk and water mixture briskly over low heat until it reaches ribbon stage (5-7 minutes). Slowly add the clarified butter while whisking. Add a few more drops of water if too thick. Season with cayenne pepper. Let prepared sauce sit in a warm area of the kitchen until needed.
Crispy Eggplant Medallions
Preheat broiler and deep fryer to 350 degrees.
Peel eggplant and cut into ¼-inch medallions. Place one cup of flour into a shallow dish. Combine remaining flour, cracker meal, spices, and seasonings in a separate shallow dish. In a third shallow dish whisk eggs and milk together. Prepare the eggplant for deep-frying – lightly dust with plain flour, then plunge into the milk and egg wash, then into the flour/cracker meal breading. Shake off excess breading and deep-fry for 2 minutes or until golden brown. Season eggplant with a pinch of salt while draining.
Creole Sauce
Heat a large skillet over medium heat and add the oil. Stir in the tomatoes, onions, celery, and bell peppers; add garlic and onions and sauté for 5-7 minutes over medium heat, stirring occasionally. Stir in the stock, chopped tomatoes, tomato sauce, and remaining ingredients. Bring to a boil, then reduce heat and simmer until vegetable sauce begins to have body, about 30-40 minutes, stirring occasionally. Remove bay leaf before serving.
Creamy Blue Crab
Remove any cartilage from crabmeat. Bring cream to a boil in a small saucepan, reduce heat and simmer until thickened – about 8 minutes. Season crab with salt and pepper. Add crab and half the chopped chives to the thickened cream moments before serving, cooking only enough to heat the crab. To serve, ladle Creole sauce onto a plate, add an eggplant medallion, then the creamy crab. Sprinkle remaining chives on top of the crabmeat and finish with the béarnaise.