8-10 oz Dungeness crab meat
1/8 cup small diced fennel
1 Satsuma mandarin (portion into segments chop segments into thirds)
½ fennel bulb shaved or sliced thin
2 T Small diced Shallot
1 T finely chopped parsley
1 T lemon zest
1 tsp Esplette pepper
Step 1) Incorporate all ingredients in with the crab with and thoroughly mix and season with salt to taste.
1 cup white wine
1/8 cup of champagne or white wine vinegar
1 T whole black pepper corn
1 T whole coriander
3 Bay leaves
½ cup of heavy cream
1 pound of unsalted butter (cut 1 inch cubes)
Step 1) Place wine, vinegar, shallot and spices in a wide bottomed sauce pan and place pan over medium heat until about ¼ of the liquid remains.
Step 2) Add heavy cream and reduce until bubbling and then add butter a couple cubes at a time. Slowly incorporate the butter until it creates an emulsified sauce.
Step 3) Strain sauce and add salt to taste.
3 Eggs (separated)
2 cups whole milk
2T canola oil
1 ½ cups of all purpose flour
2 T sugar
1 T kosher salt
3 T of dry active yeast
Step 1) Mix the canola and egg yolks until completely incorporated.
Step 2) Warm milk to 90 degrees.
Step 3) Sift and mix dry ingredients and fold in dry ingredients with the wet mixture but do not over mix.
Step 4) Proof for at least two hours at room temp or overnight in the refrigerator (the mixture should at least double in volume).
Step 5) Before serving whip egg whites until peaked and fold into the mixture.
Step 6) Melt butter on a non-stick surfaced pan or giddle at medium heat and add enough batter per portion to create 2 inch blini(about a 2 tablespoons), flip when bubble appear on the surface (just like making pancakes)
Step 7) To complete heat the crab mix in the buerre blanc until warm and top the blini with the mixture.