Crab Meat and Beet Purée on Granny Smith Apple

Crab Meat and Beet Purée on Granny Smith Apple
Photo by Gourmet Studios

Ingredients

  • 1 large Granny Smith apple
  • 1 teaspoon balsamic vinegar
  • ½ pound jumbo lump crab meat
  • 1 medium beet
  • 1 ½ teaspoons fresh lemon juice
  • 1 ½ tablespoons fresh chives
  • 1 ½ tablespoons sour cream

Preheat oven to 450°F. Trim beet, leaving about 1 inch of stem attached, and wrap tightly in foil. In a small baking pan roast beet in middle of oven until tender, about 1 hour. Pick over crab meat to remove any bits of shell and cartilage. Slightly break up large pieces of crab meat and in a sma...

View full recipe at Epicurious

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