ÜTÜBIA
The best way to a lover’s heart is through their stomach, and, if you’re planning on making a romantic dinner, what better way to woo them than to ooh them with my ÜTÜBIA (pronounced, OOH-TO-BE-AH) and it’s…umm? Honestly? This was my go-to munchy when I’d got high. One of two, actually, involving caviar; which I always had on hand (because, of course I did) just as I did crab salad. I originally made fried green tomatoes for this recipe (you’ll never know the depths I went to in satisfying a craving when baked), however, I now use tomatillos instead; refining this 420 fix to an elegant morsure appétissante.
PREP/COOK TIME: 1 Hour
Makes 12 Servings
INGREDIENTS
8 Oz – Claw Crab Meat, Drained
1/3 Cup – Diced Red Onion
1 Tbs – Mayonnaise
1 Tbs – Sour Cream
1 Tsp – Dijon Mustard
½ Tsp – Paprika
1 ½ Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
6 – Tomatillos, Husks Removed, Sliced About a Half Inch
1 Cup – Buttermilk
½ Tsp – Cayenne Pepper
½ Cup – All Purpose Flour
½ Cup – Panko Bread Crumbs
1 Tbs – Black Sesame Seeds
1 Cup – Vegetable Oil
1 (2 Oz) Jar - Romanoff® Black Lumpfish Caviar
1 – Finely Chopped, Scallion, Stems and Leaves (For Garnish)
THE NITTY GRITTY
CRAB SALAD – In a medium mixing bowl, combine crab meat, onion, mayo, sour cream, mustard, paprika, ½ Tsp salt and ½ Tsp pepper till blended completely. Cover and chill till ready to use.
FRIED TOMATILLOS - In a large bowl, combine sliced tomatillos, cayenne pepper, 1 Tsp salt and ½ Tsp black pepper with buttermilk; combine to coat. In another large bowl, combine flour, panko and sesame seeds; dredge tomatillos from buttermilk mixture to flour mixture; alternating twice. In a 12” skillet, or non-stick pan, heat oil at medium high. Fry tomatillos in batches; 2 – 3 minutes each side, or till crisp and golden. Transfer to paper towels to drain oily excess.
Top each fried tomatillo with a heaping teaspoon of crab salad and a quarter teaspoon of caviar.
Garnish with chopped scallions and enjoy.
JANUARY 24, 2020
