Recipe 

Gnocchi with jumbo lump crab meat and black truffle

This was 1 of the best, if not the best dish I've ever tasted. It was so good that we literally licked the sauce off the plate (we were at home, although I might very well have tried to surreptitiously swipe my finger on the plate in the restaurant). The original recipe was Chef John Besh's though I've modified a bit.
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Gnocchi with jumbo lump crab meat and truffle

Serves 2 as a meal, 4 as an appetizer course

1 batch of gnocchi using 2 large russet potatos, about 1 pound each - recipe linked

1 cup Basic Crab Pan Sauce - recipe below - we added some high quality lobster soup base (paste) to some shrimp stock we had since we bought the crab already shelled.

2 Tbsp butter
1/4 lb jumbo lump crabmeat
1/2 of a small black truffle, shaved (optional, we've made with and without, just makes it even better and more luxurious)
1/4 cup shaved Parmigiano cheese

Add the cooked gnocchi to the Crab Pan Sauce in a large skillet over medium heat. add the crabmeat, the remaining 2 Tbsp butter. Serve immediately, garnishing each plate with a little shaved truffle and Parmigiano.

Crab Pan Sauce

1 Tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup minced fennel bulb
1 tsp crushed red pepper flakes
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh tarragon - I used fresh basil as I cannot stand tarragon.
1 bay leaf
1/2 cup heavy cream
1/2 cup dry vermouth
1 cup Basic Crab or Shellfish Stock

In a small saucepan, heat the oil over medium heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables for 3 minutes, stirring often. Then, add the thyme, bay leaf, cream, vermouth, and stock, stir, and increase the heat to medium high, and reduce the sauce by half, about 10-12 minutes. Strain sauce.
 
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rascal

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This was 1 of the best, if not the best dish I've ever tasted. It was so good that we literally licked the sauce off the plate (we were at home, although I might very well have tried to surreptitiously swipe my finger on the plate in the restaurant). The original recipe was Chef John Besh's though I've modified a bit.
View attachment 59036

Gnocchi with jumbo lump crab meat and truffle

Serves 2 as a meal, 4 as an appetizer course

1 batch of gnocchi using 2 large russet potatos, about 1 pound each - recipe linked

1 cup Basic Crab Pan Sauce - recipe below - we added some high quality lobster soup base (paste) to some shrimp stock we had since we bought the crab already shelled.

2 Tbsp butter
1/4 lb jumbo lump crabmeat
1/2 of a small black truffle, shaved (optional, we've made with and without, just makes it even better and more luxurious)
1/4 cup shaved Parmigiano cheese

Add the cooked gnocchi to the Crab Pan Sauce in a large skillet over medium heat. add the crabmeat, the remaining 2 Tbsp butter. Serve immediately, garnishing each plate with a little shaved truffle and Parmigiano.

Crab Pan Sauce

1 Tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup minced fennel bulb
1 tsp crushed red pepper flakes
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh tarragon - I used fresh basil as I cannot stand tarragon.
1 bay leaf
1/2 cup heavy cream
1/2 cup dry vermouth
1 cup Basic Crab or Shellfish Stock

In a small saucepan, heat the oil over medium heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables for 3 minutes, stirring often. Then, add the thyme, bay leaf, cream, vermouth, and stock, stir, and increase the heat to medium high, and reduce the sauce by half, about 10-12 minutes. Strain sauce.


I wish we could get crab here, I know I would like that. I might try and see if we have canned crab, although I don't think it will taste any good??

Russ
 

medtran49

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Depends, we buy canned crab from the restaurant place, but it still has to be refrigerated and it's even more expensive than buying crabs and cooking/picking ourselves. It's not the canned crab you get at the regular grocery.
 

rascal

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Depends, we buy canned crab from the restaurant place, but it still has to be refrigerated and it's even more expensive than buying crabs and cooking/picking ourselves. It's not the canned crab you get at the regular grocery.

I'll chance my arm. Thanks

Russ
 

JAS_OH1

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Thanks I'll,check out supermarket first. :)

Russ
Maybe you could sub out a different type of seafood? Like shredded lobster meat I think would work well, or even a high-quality type of white-meat fish. I think it's the sauce that makes the dish, right?
 

rascal

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Maybe you could sub out a different type of seafood? Like shredded lobster meat I think would work well, or even a high-quality type of white-meat fish. I think it's the sauce that makes the dish, right?

Yeah I have crayfish but wanto try the crab. We don't get big crabs like you do here.

Russ
 

caseydog

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Maybe you could sub out a different type of seafood? Like shredded lobster meat I think would work well, or even a high-quality type of white-meat fish. I think it's the sauce that makes the dish, right?

Just don't use "krab," which is that imitation crab made from compressed fish scraps. That stuff is NASTY.

Screen Shot 2021-03-16 at 9.12.40 PM.png


CD
 

medtran49

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I think i would go with shrimp or lobster if jumbo lump crab wasn't available. If we go to the restaurant supply place soon, I'll either take a picture or buy some because I can't remember brand name. They come in pound cans I believe and are kept in their refrigerated rooms at the seafood counter.
 

JAS_OH1

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Apparently a lot of people unfortunately. Our DD and DGDs will eat "sushi" made with krab and cream cheese and something else I can't remember.
Ah yes, California rolls. Krab, cucumber and cream cheese. I've seen them on menus. Yuk. Why pay so much money for fake food? But then I've been known to use Velveeta, lol. I guess both things are edible and technically a food. I'm pretty much a seafood snob though, my eating imitation crabmeat is unimaginable.
 
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