Maine Crab Imperial Flatbread

By Executive Chef Ashfer Biju

  • Prepare crab imperial mixture by combining mayonnaise, crème Fraiche and crab meat with the first set of herbs and spices
  • Bake naan bread in a tandoor, allow it to cool to room temperature
  • Place the crab mixture on naan bread in small spoon fulls covering 90% of the surface area
  • Place in a hot oven for 4 -5 minutes or until the top is lightly browned 
  • Remove from oven, squeeze half lemon on top; garnish with herbs, lemon zest, sea salt and  olive oil
  • Serve warm with a lemon wedge

Ingredients:

  • Mayonnaise - 250 Gms
  • Creme Fraiche Store Bought - 250 Gms
  • Parmesan Cheese Grated Using Micro Plane - 50 Gms
  • Gruyere Grated Using Micro Plane - 50 Gms
  • Kosher Salt - 1 Tsp
  • Fresh Crab Meat Drain Moisture & Flake - 45 Gms
  • Celery Cut As Brunoise - 110 Gms
  • Fennel Cut As Brunoise - 110 Gms
  • Scallions Chiffonade - 40 Gms
  • Jalapenos (With Seeds) Cut As Brunoise - 1 Ea
  • Freshly Baked Naan Bread - 4 Ea
  • Celery Leaves Tender Ends - 10 Sprigs
  • Fennel Fronds From The Root Of The Bulb - 10 Sprigs
  • Parsley Chiffonade - 10 Gms
  • Tarragon Chiffonade - 10 Gms
  • Lemon For Zest & Juice - 1 Ea
  • Sea Salt - 1 Gms
  • Extra Virgin Olive Oil - 1 Tsp