Pour this golden broth over your fresh crab and croutons right before serving for a dramatic and delicious presentation!
Serves 2
½ lb freshly picked Dungeness crab*
1 pt Newman’s Seafood broth*
1 pinch of saffron*
1 lemon*
1 clove garlic, peeled and grated on a microplane
2 Tbsp creme fraiche or sour cream
1 small sourdough roll cut into 1” cubes
2 Tbsp butter
Salt to taste
Fresh chives, parsley or dill to garnish
* Available at Newman’s Fish Market on Willamette St.
Warm seafood broth over low heat in a small sauce pot. Add saffron and allow it to simmer and reduce while you prep your croutons and crab. Toss the fresh crab meat with creme fraiche or sour cream, the zest from the lemon, and grated garlic. Taste and adjust seasoning to your liking. Over high heat, melt your butter until it is bubbling. Pan fry croutons until they are golden brown on all sides (about 15 seconds per side). Taste your broth, add salt and the juice from the lemon to desired taste. When everything is ready, place the croutons in the center of a warm bowl and mound the crab on top of them. Garnish with fresh herbs. Right before eating, pour the hot, golden saffron broth over the crab and enjoy! Pairs beautifully with dry Riesling, Muscadet, Gavi di Gavi or any other dry white wine.
