| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 45 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup soft butter
- 2 tablespoons granulated sugar
- 3 eggs
- 1 1/4 cups bread flour
- 1 tablespoon baking powder
- 1/3 cup milk
- 1 tablespoon fresh chopped herbs
- 1 1/2 cups fresh crab meat
- 1 peeled, grilled, and diced Granny Smith apple
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 1/2 minced ginger
- Apple reduction, recipe follows
- Salal Berry Compote, recipe follows
- 6 cups organic apple juice
- 1 teaspoon cornstarch dissolved in 3 teaspoons water
- 1 diced white onion
- 1 tablespoon chopped garlic
- 1 tablespoon olive oil
- 2 cups white wine
- 2 cups orange juice
- 1/2 cup honey
- 4 cups salal berries
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 350 degrees F.
- Combine butter and sugar in the bowl of an electric mixer and whip until pale yellow. Mix in eggs one at a time. Mix in one half the flour and the baking powder. Add the milk. Mix in the remaining flour. Add herbs, crab, apple, salt, pepper, and ginger. Butter six ramekins and fill each with batter. Bake for approximately 20 minutes. Serve with Apple Reduction and Salal Berry Compote.
- Reduce apple juice to approximately 1/4 cup. Thicken with cornstarch mixed with water, if necessary.
- Saute onions and garlic in olive oil until soft. Add white wine, orange juice, and honey and reduce until almost dry. Add salal berries and cook at medium heat until berries start to break apart. Season with salt and pepper. Add cilantro and cool.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 736 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 5 g |
| Sugar | 73 g |
| Protein | 15 g |
| Cholesterol | 155 mg |
| Sodium | 743 mg |
Reviews
I was looking for a recipe to use my salal berries I had been picking and found this one. This recipe takes hours to make. There are so many ingredients to chop and measure. And it takes a while to cook down the apple juice and the compote. I bought the crab already prepped from Costco and had picked, cleaned and frozen the salal. The only change was I used gluten free bread flour. Everything came out good. This would be nice for a fancy breakfast or brunch, but would make the reduction and compote the day before. However, it takes so much time and effort, I do not think I will make this recipe again.