Oyster Pomelo With Crème Fraîche Recipes

OYSTER POMELO WITH CRèME FRAîCHE

Steps:

• The night before, or at least 3 hrs prior to serving, carefully cut all the skin and pith off the pomelo. Cut the segments from the fruit, then heat a non-stick frying pan with no oil on a medium heat. When hot, add the segments in one layer. Let them stick and get a little black (this will take 6-8 mins), then remove from the heat and stir gently to break up the segments. Set aside in the fridge to chill until needed.
• To serve, carefully open the oyster shells by holding the oyster in a folded tea towel, flat-side up with the hinge exposed. Insert a knife into the hinge and wiggle to lever open. Discard the top shell and run the knife under the oyster to loosen it from the bottom curved shell. Serve in the bottom shell with 1tsp crème fraîche and 1 tsp scorched pomelo segments. Serve the oysters on top of piles of coarse salt to hold them steady.

OYSTERS WITH CREME FRAICHE, LEMON, AND TARRAGON

Steps:

• Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
• In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

SPICED CRèME FRAîCHE

Steps:

• Whisk all ingredients together until smooth.

CRABMEAT CROSTINI WITH CHIVES AND CRèME FRAîCHE

Steps:

• Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
• Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
• Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.