Are you ready to tantalize your taste buds? You do not need a very lavish meal because a simple dish dashed with fresh ingredients can do the trick for you. Lump crabmeat beggar purses served with black truffle vinaigrette is one such recipe promising to deliver an exceptional eating experience for your guests. The amazing crepe along with the mouth-watering microgreens and black truffle vinaigrette is a dish that guarantees to make an otherwise boring day into a perfect indulgence for the weekend. So, roll up your sleeves and get started.
Recipe
This recipe serves 6. The cooking time is 30 minutes and the preparation time is 1 hour, 20 minutes.
Ingredients
Ingredients Quantity
Lump crabmeat (with shell removed) ½ pound
Mayonnaise 1 tablespoon
Lemon juice 1 teaspoon
Dijon mustard 1 teaspoon
Green onions (minced) 2 teaspoons
Parsley leaves 1 teaspoon
Capers 1 teaspoon
Salt To taste
Cayenne ¼ teaspoon
Crepes (brought from store) 6
Chives (blanched) 6
Black truffle vinaigrette To taste
Micro greens/ baby lettuces 2 cups
Ingredients for Black Truffle Vinaigrette
Ingredients Quantity
Champagne vinegar ¼ cup
Olive oil 3 tablespoons
Truffle oil 2 tablespoons
Black truffles (minced and shaved) 1 tablespoon
Fresh orange juice 1 tablespoon
Honey 2 teaspoons
Shallots (minced) 1 ½ teaspoons
Parsley leaves (fresh and chopped) 1 teaspoon
Tarragon leaves (fresh and chopped) 1 teaspoon
Basil leaves (fresh and chopped) 1 teaspoon
Black pepper (freshly ground) To taste
Salt To taste
Instructions
For the Black Truffle Vinaigrette
Take a medium-sized bowl and put all the ingredients in the specified quantity into it. Mix them well such that all the ingredients are combined. Black truffle vinaigrette is ready. Keep it aside for use later on. In the meanwhile, prepare the beggar purses. Here it is important to specify that with the speculated quantities, ¾ cup of truffle vinaigrette will be made.
For the Beggar Purses
Take a medium sized bowl and add all the ingredients to it. Whisk them together so that all the ingredients are mixed evenly. Now take crepes and place them on your work surface. Make sure the surface is flat. Now take a tablespoon and using it, put a heap of the crabmeat salad in the center of the crepe. Now make a bundle by drawing the crepes together and twist the crepe prudently and gently. This is done in order to form an enclosure for the crabmeat. This is where chives come into the picture. You can secure the top of the crepe bundle using a chive. This promise to seal the beggar’s purse you are making. This will make a total of 6 beggar’s purses.
For serving, it is recommended that you take a platter and toss some micro greens on them. Add to it the prepared black truffle vinaigrette on top and serve along with the beautiful crabmeat beggar’s purses. While this recipe has used ready-made crepes, you can also use the ones that are made at home.