Chef Chef Christopher Eagle of Cielo, Boca Raton, FL
Yield: 1 Serving
Peekytoe Crab:
1 Bartlett pear
8 ounces freshly picked Peekytoe crab meat
1/2 teaspoon yellow pepper
1/2 teaspoon red pepper, brunoise
1/2 teaspoon blanched fingerling potatoes, brunoise
1 teaspoon chopped chervil
Mayonnaise
Extra virgin olive oil
Lemon juice
Salt and white pepper
Pear Puree:
2 pears peeled and diced
2 cups of a dry chardonnay
1 cup of granulated sugar
1/2 vanilla bean, scraped
To Assemble and Serve:
Pear Puree
Balsamic reduction
2 Tablespoons finely diced Tuscan melon
Vanilla bean oil
Salt and white pepper
Lemon juice
Basil oil
Prosciutto dust
Micro Arugula
Julienne yellow pepper
Julienne red pepper
Micro greens
For the Peekytoe Crab:
Place pear in a vegetable sheeter and peel 4 sheets from the pear. Take the pear sheets and cut to form four 3—inch x 3—inch squares. Cover with a damp cloth. Combine crab meat, peppers, potatoes, chervil, and chives. Season crab with mayonnaise, olive oil, lemon juice, salt and white pepper. Place equal parts of the crab salad on the pear sheets. Roll the crab into tight cannelloni shapes.
For the Pear Puree:
Bring all ingredients to a boil, reduce, and simmer until dense, reduced consistency. Puree and pass through a chinoise.
To Assemble and Serve:
Place a 1/2 teaspoon of the Pear Puree in the middle of the plate. Draw an oval around the puree with the balsamic reduction. Place one cannelloni on the pear puree. Cut the other cannelloni in half on the bias and stand on either side of the plate. Mix the melon with the vanilla bean oil and season with salt, white pepper and lemon juice. Place on the center cannelloni. Top the melon with basil oil and prosciutto dust, and garnish with a sprig of micro arugula. Mix the julienne peppers and micro herbs, season with a simple vinaigrette, and place on the plate.