Oregon Dungeness Crab Napoleon with English Peas, Sugar Snap Peas and White Truffle Cream

1 sheet frozen puff pastry, cut into 5-inch equilateral triangles

1 egg, beaten

1/4 cup olive oil

1 bunch chives, plus 1 tbsp minced for garnish

1 tablespoon butter

1 large shallot, minced

1 1/2 cup heavy cream

8 oz. Oregon Dungeness Crab meat, picked through to remove any shell bits

1/2 cup English peas, shucked and blanched

1/2 cup sugar snap peas

1 small Oregon white truffle

salt and pepper

For puff pastry:

Preheat oven to 350 degrees. Brush the puff pastry triangles with the egg wash and bake for 30-40 minutes, or until puffed and golden brown. Set aside.

For chive oil:

Quickly blanch chives in salted water. Strain and pat dry. Add oil and chives into a high-speed blender. Blend blanched chives and oil at high speed in a blender for 1 minute or until smooth. Strain through a fine strainer or cheesecloth into a small bowl, and let the sediment settle out for 3 or 4 minutes. Pour the bright green oil off the top, and discard the sediment at the bottom of the bowl. Set oil aside for plating.

For the crab and truffle cream:

In a sauté pan over medium heat, add the butter and shallot. Sauté for a minute or two, until the butter is melted and the shallot is beginning to soften. Add cream, turn up heat and reduce just until the cream starts to thicken, 3-4 minutes. Add peas and crab while the cream reduces. The vegetables and crab are already cooked, so the key is to just warm the crab and peas through without overcooking them. Next, shave*** half the truffle into the mixture and add half the minced chive. Adjust the seasoning. At this point you are ready to plate.

Plating

Cut the puff pastry in half and put the bottom half in the center of the plate.

Spoon the crab and pea mixture into a mound in the center of the puff pastry. Ladle the some of the liquid onto the crab mixture so that it runs on to the plate. Garnish the plate by shaving the remaining truffle over the top of the crab and sprinkle with the remaining chives. Place the top of the puff pastry on the top. Spoon drops of chive oil around the edge of the plate and serve.

* or 6-8 drops high quality white truffle oil

**or blanched asparagus tips

***shave the truffle using a truffle shaver or a microplaner

Created by: Chef Rocky Maselli, Marche; Eugene, Oregon