Old MacDonald's Potato Box Recipes
Crab with Warm Heirloom Potatoes, White Truffle and Toasted Pecan Ingredients Crab: 3 ounces crab meat, cleaned, picked 1 rib green celery, brunoise 1 Tablespoon Fuji Apple, brunoise 1 teaspoon vanilla oil 1 lemon, juiced 1 Tablespoon grapeseed oil-mayonnaise 1 Tablspoon whipped cream 1 teaspoon parsley, julienne Warm Heirloom Potatoes: 6 mixed color Marble potatoes 2 garlic cloves, halved 1 sprig thyme Pecan oil, to taste 2 shallots, minced Sherry vinegar, to taste Handful toasted pecans, chopped To Assemble: 1 small Alba white truffle Directions For Crab: Mix crab, celery, apple, shallot , drizzle of vanilla oil, lemon juice and mayo in a small bowl season and the fold in whip cream and parsley julienne. Chill until plate up For the Warm Heirloom Potatoes: Separate potatoes by color and size and cook accordingly. Place potatoes in a small sauce pot and cover with cold water, add salt and a ¼ clove of garlic as well as a small sprig of thyme bring up to a simmer and cook til tender. When cooked, remove from water and peel potatoes while they are still warm. Cut into ¼ inch small dice and mix with pecan oil, minced shallots, sherry vinegar and chopped toasted pecans. To Assemble: Place potatoes on the base of the spoon, make sure to drizzle any extra vinaigrette and pecans back onto the potatoes. Spoon the crab salad on the warm potatoes and shave a few slices of truffle on each spoon. Garnish with parsley and fleur de sel.

Old MacDonald's Potato Box Recipes

Crab with Warm Heirloom Potatoes, White Truffle and Toasted Pecan

Ingredients

Crab:
3 ounces crab meat, cleaned, picked
1 rib green celery, brunoise
1 Tablespoon Fuji Apple, brunoise
1 teaspoon vanilla oil
1 lemon, juiced
1 Tablespoon grapeseed oil-mayonnaise
1 Tablspoon whipped cream
1 teaspoon parsley, julienne

Warm Heirloom Potatoes:
6 mixed color Marble potatoes
2 garlic cloves, halved
1 sprig thyme
Pecan oil, to taste
2 shallots, minced
Sherry vinegar, to taste
Handful toasted pecans, chopped

To Assemble:
1 small Alba white truffle

Directions

For Crab:
Mix crab, celery, apple, shallot , drizzle of vanilla oil, lemon juice and mayo in a small bowl season and the fold in whip cream and parsley julienne. Chill until plate up

For the Warm Heirloom Potatoes:
Separate potatoes by color and size and cook accordingly. Place potatoes in a small sauce pot and cover with cold water, add salt and a ¼ clove of garlic as well as a small sprig of thyme bring up to a simmer and cook til tender. When cooked, remove from water and peel potatoes while they are still warm. Cut into ¼ inch small dice and mix with pecan oil, minced shallots, sherry vinegar and chopped toasted pecans.

To Assemble:
Place potatoes on the base of the spoon, make sure to drizzle any extra vinaigrette and pecans back onto the potatoes. Spoon the crab salad on the warm potatoes and shave a few slices of truffle on each spoon. Garnish with parsley and fleur de sel.