From: chef Daniel Hendon of Boca Raton, FL, winner of the 5th Annual Phillips crab meat Recipe contest. Yield: 8 entree servings. TORTE: 1 lb. crab meat (Jumbo Lump preferred, but any grade will do) 1 ½ lb. goat cheese (soft) 1 ½ lb. cream cheese 6 whole eggs 3 egg yolks to taste, salt and pepper ¼ tsp. nutmeg, ground 2 Tbsp. fresh dill, chopped 2 Tbsp. Dijon mustard 1 lemon, juice only 3 oz. chopped shallots 8 oz. red pepper, diced and blanched 4 oz. heavy cream 2 Tbsp. cornstarch RELISH: ...
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