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Crab Brandade



Prep time: 45 minutes – 4 pounds Yukon Gold potatoes, peeled and cut into 1 inch pieces – 1 large onion, peeled and cut into quarters – 8 garlic cloves, peeled – 2 cups Real California heavy cream – 1 cup Real California whole milk – 1/4 cup extra virgin olive oil – 3 3/4 cups (15 ounces) shredded Real California Mozzarella – 2 tablespoons finely chopped flat leaf parsley, chives, tarragon, or a combination – 4 pounds well-drained crab – Kosher salt and freshly ground white pepper – 3/4 cup (about 3 ounces) freshly grated Real California Parmesan cheese – Caperberries for garnish
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Put the potatoes, onions and garlic cloves into a medium stockpot, cover with water, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are tender and easily poked with a fork, 18 to 20 minutes, or until done.

Preheat the oven to 400°F.

Drain, reserve the potatoes, and put them in a large bowl. Combine the cream, milk and oil. Mash the potatoes, gradually adding the cream mixture, until it is all absorbed and the potatoes are smooth and creamy.

Stir in the mozzarella and herb(s), and then fold in the crabmeat being sure to break up as needed and distribute evenly. Season to taste with salt and pepper.

Divide the mixture between individual gratin dishes or larger baking dishes, if serving family style. Sprinkle parmesan over the top and bake until golden brown and the brandade is warm in the center, 10 to 12 minutes.

Garnish with caperberries.

Recipe courtesy of Chef Toshihiro Nagano, Skool (San Francisco, CA)

Per Order:

Yield: 24 entrée servings