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1 1/2
teaspoons finely shredded lemon peel
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1/3
cup lemon juice
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2
tablespoons refrigerated or frozen egg product, thawed
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1
- 2
dashes bottled hot pepper sauce
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1
clove garlic, minced (1/2 teaspoon)
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1/4
teaspoon salt
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1/8
teaspoon ground black pepper
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1 1/2
cups olive oil
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3/4
cup whipping cream
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4
pounds cooked dungeness crabmeat, coarsely chopped
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Caviar
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Chive stems
1. For aioli, place the lemon peel, lemon juice, egg product, hot pepper sauce, garlic, salt, and pepper in a food processor or blender. Cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream until the mixture is the consistency of mayonnaise. Transfer to a small bowl; cover and chill up to 48 hours.
2. In a chilled large mixing bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form. Gradually fold the whipped cream into the mayonnaise mixture.
3. To serve, divide crabmeat among 50 small glasses, such as shot glasses. Top each with 1 tablespoon of the whipped cream mixture. Top each with caviar. Garnish with chive stems. Makes 50 servings
- Servings Per Recipe 50,
- Calories 114,
- Protein (gm) 9,
- Carbohydrate (gm) 1,
- Fat, total (gm) 8,
- Cholesterol (mg) 40,
- Saturated fat (gm) 2,
- Vitamin A (IU) 97,
- Vitamin C (mg) 2,
- Sodium (mg) 171,
- Calcium (DV %) 30,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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