Potato and Wonderous Washington Coastal Crab Cups
- Yield 6 servings
- 2 large (5 to 6 inch long)russet potatoes
- 2 medium sweet onions such as Walla Walla's- peeled and slice thin crosswise
- 1/2 cup vegetable stock
- 1/2 cup heavy cream
- 4 whole medium peeled garlic cloves, sliced thin lengthwise
- 1 teaspoon sea salt
- 3 tablespoons unsalted butter, melted
- 1 cup (packed) rough chopped cooked Dungeness or other crabmeat
- 3 tablespoons chopped fresh chives
- 1 medium lemon, cut into 6 wedges
- Bring a large pot of salted water to a boil. Peel potatoes and slice thinly lengthwise with mandoline or vegetable peeler; boil slices just until flexible about 1 minute. Drain then transfer to a large bowl filled with ice water, set aside.
- In a large saucepan separate onions into rings, add vegetable stock, cream, garlic and 1/2 teaspoon sea salt. Heat over medium bringing it to a slight boil until liquid is absorbed about 20 minutes.
- Preheat oven to 375F. Brush six 3/4 cup ramekins with a little of the melted butter. Drain potato slices then arrange in ramekins overlapping enough to cover the interior sides and bottoms, extending the rims with the slices by 2 inches. Divide crabmeat into bottoms and spoon onion mixture over. Fold the extended potato edges into the center and cover with another small potato slice to enclose. Brush tops with melted butter and sprinkle with remaining sea salt. Bake ramekins until golden about 45 minutes. Let stand 5 minutes, run a knife around the side of ramekins and invert onto serving plates. Sprinkle chives over and garnish each with a lemon wedge.. Serves 6.