Mofongo With Dungeness Crab, Saffron Buerre Blanc, Shallot Jam, and Cilantro Oil
By: Eric Rivera
Published: Tuesday, January 19, 2010 - 1:19pm

Ingredients




Ingredients
Dungeness Crab….two of them……fresh from a seafood market  Longbeach, WA
Mofongo
Plantains….yellowish brown….there is a reason for this
Garlic, minced
Olive oil
Adobo (my mix)
Saffron Buerre Blanc
Butter
White Rum
Saffron
Cilantro, minced
White Wine Vinegar
Salt, tt
Shallot Jam
Shallots, minced
Balsamic Vinegar…reduced
Black Pepper
Pectin
Cilantro Oil

Preparation

1 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

Comments:
Helen Pitlick

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

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 :)
Eric