Fiddleheads with Crab Sauce
- Vegetable recipes
- Low calorie
The taste of fiddleheads is reminiscent of rich, moist spring fields and forests. Choose tightly furled fiddleheads. Before cooking, carefully brush out and remove the brown scales and trim off the brown stem end.
Ingredients
- 1 lb (500 g) fiddleheads
- 1-1/2 tsp (7 mL) cornstarch
- 1/2 cup (125 mL) chicken stock
- 2 eggs
- 1-1/2 tsp (7 mL) balsamic vinegar
- Pinch white pepper
- 2 tbsp (30 mL) butter
- 1 shallot, minced
- 1/2 tsp (2 mL) grated gingerroot
- 1/4 tsp (1 mL) salt
- 7 oz (200 g) crabmeat
Preparation
Boil fiddleheads in salted water for 10 minutes. Drain; transfer to warm serving bowl. Meanwhile,in small bowl, mix cornstarch with 1 tbsp/15 mL of the chicken stock. In separate bowl, beat eggs with vinegar, pepper and 1 tbsp/15 mL of the stock. Set both aside.
Melt butter in skillet over medium heat; cook shallot, ginger and salt until shallot is soft, about 2 minutes. Add remaining stock; when boiling, stir in cornstarch mixture. Add crabmeat; return to boil and cook until lightly thickened, about 30 seconds. Reduce heat to low. Ladle about 1/4 cup/60 mL of sauce into egg mixture and mix well; stir into sauce. Cook, stirring constantly (do not let boil), until sauce is lightly thickened. Spoon over fiddleheads.
Makes 4 servings.
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