Crab with Roasted Sunchoke, Pear & Hazelnut
Ingredients
2 lbs (1kg) cooked crab meat, shredded
4 lbs (2kg) sunchokes or fingerling potatoes, cut into 1-inch pieces
4-5 tbsp (60-75 mL) creme fraiche
1 pear, diced
2-3 tbsp (30-45 mL) sunflower oil
3 tbsp (45 mL) butter
2 tbsp (30 mL) honey
1 1/3 cups (200g) hazelnuts
½ lemon, juice, and zest
¼ cup (60 mL) fresh parsley, chopped
salt and pepper to taste
Directions
Line a baking sheet with parchment and toast hazelnuts in a single layer for 10-15 minutes at 350F/180C, until golden brown. Remove from oven and place hazelnuts in a clean tea towel, wrap and let steam for 1 minute. Using the towel, gently remove the skins and rough chop.
Toss sunchokes in sunflower oil, season with salt and pepper, and place on a lined baking sheet. Roast until golden brown, around 10-15 minutes.
While sunchokes are roasting, warm a saucepan over medium heat. Add butter, and once melted, add crab meat. Turn heat down to medium-low, and gently stir until the crab is warmed. Add creme fraiche, honey, pear, parsley, and lemon juice. Season with salt and pepper. Adjust taste to preference with honey, creme fraiche, lemon, salt, and pepper.
Serve alongside roasted sunchokes or fingerlings and top with toasted hazelnut. Pair with a crisp, aromatic white and a seasonal salad.