CREOLE CORN AND CRAB HAND PIES WITH ENDIVE SLAW AND COMEBACK SAUCE
Steps:
- For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
- For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
- Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
- Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
- Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
- Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
- For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
- To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.
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