Wine Enthusiast – October 2019

116 | WINE ENTHUSIAST | OCTOBER 2019

Fresh Dungeness Crab with Cornbread Soufflé

and Roasted Corn Salsa

Dungeness crab is a Washington delicacy. This hearty fall recipe from Pat Donahue at An-

thony’s Restaurants brings a wonderful richness of flavor, with the crab served over a delicate

“soufflé,” or pudding, of cornbread. The combination plays perfectly off a Washington State

Chardonnay. —Sean P. Sullivan

Courtesy Pat Donahue, executive chef, Anthony’s Restaurants, Seattle

4 tablespoons butter

1 cob corn, shucked

2 tablespoons diced red pepper

1½ teaspoons minced basil

1½ teaspoons lime juice

1½ teaspoons orange juice

1½ teaspoons kosher salt, plus more

to taste

½ cup whole milk

½ cup heavy cream

1½ cups crumbled cornbread (recipe

available at winemag.com/seafare)

4 eggs

¼ teaspoon fresh cracked pepper

12 ounces Dungeness crab leg meat

4 sprigs tarragon or microgreens, for

garnish

2 cups warm Creamy Lobster Sauce

(recipe follows)

Heat oven to 350 ̊F. Melt 2 tablespoons

butter and brush onto corn. Place on bak-

ing sheet and bake for 5 minutes. Remove

from oven and allow to cool. Hold cob with

pointed top turned down against a cutting

board. Carefully cut kernels off and add

to bowl with red pepper, basil, lime juice

and orange juice. Season with salt, to taste.

Toss gently to combine. Extra salsa can be

refrigerated for up to 3 days.

Reduce oven to 325 ̊F. Bring milk to

boil in small saucepan over high heat. Add

cream, then remove from heat and pour

over crumbled cornbread. Set aside until

liquid is absorbed. In separate bowl, whisk

eggs, 1½ teaspoons salt and pepper. Fold

into cornbread mixture. Butter 8x8-inch

pan with remaining 2 tablespoons butter,

pour in batter. Place in larger roasting pan,

and fill roasting pan with enough hot tap

water to come halfway up sides of small

pan. Bake for 20 minutes or until custard

is set in center. Remove from oven and hot

water bath to cool. Cut into 4 squares.

Divide cornbread soufflé between 4

plates or shallow bowls. Distribute crab

meat among plates. Ladle ½ cup lob-

ster sauce around and on top of soufflé.

Sprinkle 2 tablespoons roasted corn salsa

around pudding and crab. Garnish with

tarragon or microgreens. Serves 4.

CREAMY LOBSTER SAUCE

In small bowl, combine ¾ cup water, 4

teaspoons lobster base (like Better Than

Bouillon) and 4 teaspoons tomato paste.

Whisk until well mixed. In medium sauce-

pan, melt 1½ tablespoons unsalted butter

over medium-high heat. Add 6 tablespoons

flour and whisk for 1–2 minutes to make

roux. Slowly add 3 cups heavy whipping

cream, and bring to boil, whisking to keep

flour from sticking to pot. Add lobster

base mixture and whisk until combined.

Use silicone spatula to get roux out from

corners of pot, and whisk well. Stir in 1⁄8

teaspoon sugar, ½ teaspoon Pernod or

Sambuca, 3 tablespoons Lillet Blanc, and

salt and pepper, to taste. Use immediately

or keep warm in double broiler. Makes

about 1 quart.

Pair It

Woodward Canyon 2018 Chardonnay

(Washington) is a delicate wine

with bright, lemony notes that are

a perfect counterpoint to the sweet

seafood and corn in this dish. A kiss of

new French oak adds enough texture

to stand up to such rich food, but it’s

overall restraint and delicacy ensures

crab remains the star. For a more full-

bodied alternative, try M. Chapoutier

2017 Belleruche Blanc (Côtes du

Rhône); its light tannins will stand up

to the rich dish.