Chesapoutine

Ingredients
  • Serves 12-16
  • 1800 g Hot French Fries
  • 450 g Cheddar Cheese Curds
  • 450 g Maryland Jumbo Lump Crabmeat
  • For the Crab Gravy:
  • 0.25 Onion, minced
  • Pinch Celery Seed
  • Pinch Cayenne Pepper
  • 1 tbsp Old Bay Seasoning
  • Salt, to taste
  • 1 Garlic Clove, chopped
  • 1 tbsp Sherry
  • 1 tsp Worcestershire Sauce
  • 1 shot Tabasco
  • 710 ml Chicken Stock
  • 1.5 tbsp Crab Base
  • 113 g Flour, 1/4 cups Melted Butter (to make roux)
  • 180 ml Heavy Cream
  • 120 ml Half and Half
  • 1 tbsp Butter
  • For the Pickled Fish Peppers:
  • 237 ml White Vinegar
  • 475 ml Water
  • 58 g Sugar
  • 58 g Salt
  • 450 g Fish Peppers, washed
Method

Crab Gravy (yields 950ml): 1. Prepare a roux by melting butter and gradually stirring in flour in a saucepan over medium heat. Once combined, cook for 10 minutes, stirring occasionally. Set aside to cool. 2. In a separate large sautee pan, sautee onions in butter until soft, add celery seed, cayenne, Old Bay Seasoning, salt, garlic, worcestershire sauce, tabasco sauce, sherry and chicken stock. Bring to a boil and reduce heat. 3. Add crab base, heavy cream and half and half. 4. Bring back to boil and whisk in roux until completely blended. Reduce heat to simmer and cook for 15 minutes. 5. Puree in a food processor or blender. Pickled Fish Peppers: 1. Bring vinegar, water, sugar and salt to a boil. Immediately pour boiling mixture over chillies in a seperate bowl, weighing the chillies down so they are submerged. Chill. Presentation: 1. Place a large amount of crispy French fries on a plate. 2. Sprinkle cheese curds and Maryland jumbo lump crabmeat. 3. Drizzle copious amounts of crab 'gravy'. 4. Top with Old Bay Seasoning and pickled fish peppers.

Old Bay Seasoning

Z4797

Santa Maria Cayenne Pepper Tetra

SM101218

Newforge Distilled White Vinegar

F328315