Recipe

Creamy Crab And Caviar Parfaits Recipe

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Ingredients

1/4 c minced fresh chives
1/2 lb shelled cooked crab (1 c; see instructions below)
Fresh chive spears, rinsed
1/2 c tobiko caviar or salmon caviar (see notes)
4 or 8 very thin slices English cucumber
Creamy wasabi dressing
1/2 c finely sliced celery
1/2 c finely sliced English cucumber

Directions

Step #1 In a bowl, mix celery, sliced cucumber, & minced chives.
Step #2 Spoon 2 tbsps crab into each of 4 tall, stemmed glasses (about 8 oz.
Step #3 each); divide half the celery mixture, half the creamy wasabi dressing, & half the caviar among glasses.
Step #4 Repeat, ending with caviar.
Step #5 Garnish parfaits with cucumber slices & chive spears.
Step #6 How to cook crab Keep live crabs loosely covered in the refrigerator up to 12 hrs.
Step #7 Grasp crabs carefully from the rear end, & put in a pan to make sure they fit, between the legs, with 3 to 4 inches of clearance below pan rim.
Step #8 Remove crabs & fill pan with enough water to cover crabs by 2 to 3 inches.
Step #9 Cover up pan & bring water to a boil over high heat.
Step #10 One at a time, grasp crabs as described above & plunge them headfirst into the boiling water; if you have too much water, ladle out excess & discard.
Step #11 Cover up pan & start timing.
Step #12 When water resumes boiling, reduce heat to a simmer.
Step #13 Cook 1 1/2- to 2 1/2-lb crabs 15 mins, 3-lb crabs about 20 mins.
Step #14 Drain crabs; to be able to handle quickly, rinse briefly with cool water.
Step #15 How to clean, crack, & shell crab Pull off & discard triangular flap from belly side.
Step #16 Turn crab belly side down; pulling from the rear end, lift off back shell.
Step #17 Drain & discard liquid from shell.
Step #18 If desired, scoop soft, golden crab butter & white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir in theto a dipping sauce.
Step #19 If using back shell for garnish, break bony section (mouth) from front end of shell & discard.
Step #20 Rinse shell well & drain.
Step #21 On the body section, pull off & discard reddish membrane that covers the center (if it hasn't come off with the back) & any loose pieces.
Step #22 Scoop out any remaining golden butter & add to bowl.
Step #23 Pull off & discard long, spongy gills from sides of body.
Step #24 Rinse body well with cool water.
Step #25 Twist legs & claws from body.
Step #26 Using a nutcracker or wood mallet, crack the shell of each leg & claw section.
Step #27 With a knife, cut the body into quarters.
Step #28 Break apart legs & claws; using your fingers, a pick, or a crab leg tip, a small fork, remove meat.
Step #29 Pull body sections apart & dig out pockets of meat.
Step #30 Discard shells.
Step #31 One cooked, cleaned 1 3/4- to 2-lb crab (with back shell) yields 7 1/2 to 8 oz (1 1/3 to 1 1/2 c) of meat; heavier crabs do not always have more meat.
Enjoy the Creamy Crab & Caviar Parfaits recipe

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