Mofongo With Dungeness Crab, Saffron Buerre Blanc, Shallot Jam, and Cilantro Oil


Dungeness Crab….two of them……fresh from a seafood market Longbeach, WA
Plantains….yellowish brown….there is a reason for this
Garlic, minced
Saffron Buerre Blanc
Cilantro, minced
Shallots, minced
Balsamic Vinegar…reduced


Mofongo 1. Peel and bake the plantains in an oven at 350F until soft 2. Remove from oven then mash together with garlic, olive oil, and adobo 3. Mold then saute with olive oil until outside is crispy Saffron Buerre Blanc 1. Heat up a little clarified butter then add rum and reduce by 75% 2. Add the white wine vinegar, saffron and salt 3. Remove from heat then slowly fold in cubes of whole butter to thicken sauce 4. Season with the saffron and cilantro at the end to adjust the taste Cilantro Oil 1. Mix cilantro with olive oil in a blender then strain Shallot jam 1. Slowly cook shallots in a saute pan then add balsamic vinegar an




Helen Pitlick's picture

This ingredients for this dish look really good, but how do you put them together?

Eric Rivera's picture

Hi Helen,

I updated the recipe. I'm new to Foodista so I'm still figuring out how to do things. Thanks for the interest :)



6 servings


Tuesday, January 19, 2010 - 1:19pm


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