Crabcake Wellington
At Bas Rouge, the flagship restaurant of Bluepoint Hospitality in Easton, Md., on the state’s Eastern Shore, executive chef Harley Peet and chef de cuisine Phil Lind created this localized version of Beef Wellington. It starts with a crabcake recipe handed down from a third-generation resident of nearby Tilghman island made with jumbo lump crab, panko breadcrumbs, mayonnaise, Dijon mustard, and Old Bay seasoning. That’s then given a quick sear and placed over a variation on a duxelles, which is normally made with minced mushrooms, but these chefs use zucchini and other squash instead, sautéing it with tarragon. Instead of the usual foie gras, the chefs make a scallop mousse.
The duxelles, and mousse are spooned onto a pastry circle, the crabcake is put on top of that, and the pastry is closed on top of it. Then it’s brushed with a wash of local eggs from Sherwood, Md., baked and finished with a vegan roasted vegetable demiglace.
Price: Part of the prix-fixe dinner menu which is $125 for three courses and $150 for four courses