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Blue Crab Lagoon and Fennel Waffle

Recipe Courtesy of Sandee Birdsong

Ingredients:

Crab Sauce:
1 Cup of Jumbo Lump Blue Crab
4 Tbsb Irish Butter Salted
1 Tsp EVOO
4 Tbsp Leeks
4 Tbsp Sweet Onion
4 Tbsp Celery
1 Tbsp Fresh Garlic
1/4 cup Baby Carrots
1/4 cup Asparagus
4 Tbsp Flour
1/4 Cup Cream Sherry
1/2 Cup Whole Organic Milk
3/4 Cup Heavy Cream – Organic
1 Tbsp Cajun Spice
1 pinch of Cayenne
1/4 Cup Cave Aged Gruyere- shredded
1/4 cup Parmesan -- fresh grated
Kosher salt and fresh ground organic pepper

Waffle:
Waffle Mix
1/4Tbsp Irish Butter
1/2cup Fennel Bulb
1/4 cup Basil

Directions:

Crab Sauce:
Add EVOO and melt butter in large heavy bottom sauce pan on medium heat. Sweat the onions, leeks, garlic and celery until onions are translucent. Add carrots and asparagus (dice spears only). Allow the butter and EVOO to cook down until the bottom of the pan has very little liquid. Whisk in flour, a little at a time, constantly whisking to form a blonde roux. Whisk in sherry, a little at a time. Whisking constantly for approximately one minute. Slowly whisk in the milk and then the heavy cream.  Add Cajun spice, cayenne and asparagus tips. Reduce to simmer and cook just until the raw flour taste is gone. Never allow the mixture to boil. Remove from heat, and incorporate cheeses. Save some cheese for topping. Season with salt and pepper to taste. Mix in Crab. Keeping the pieces large.

Waffle:
Dice fennel bulb and sauté in butter until soft.  Keep fennel leaves for garnish.  Chiffonade basil. Add sautéed fennel and fresh basil to the waffle mix.  Heat Waffle Iron and make waffle.

Notes: Use non-stick spray so waffle does not stick. You can use a waffle mix or make the mix from scratch.  

Assembly:
Top waffle with Crab Mix and fresh grated Gruyere and Parmesan.
Broil just until golden brown.
Finish with fresh diced heirloom tomatoes, basil, fennel leaves and sea salt.

Makes 4 - 8 waffles -- depending on the size of your waffle maker.

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