Crab Filling

Every good cook needs a go-to crab filling in their back pocket, and this one is as elegant as it gets with just a handful of ingredients.

Two pounds of crab meat sautéed in butter with minced scallions, seasoned simply with white pepper and a pinch of garlic powder, then deglazed with dry vermouth that boils down until nearly gone, concentrating all that flavor into the crab.

What you do with it from here is up to you. Stuff it into crepes, spoon it into puff pastry shells, pile it into mushroom caps, or fold it into an omelet.

Variations

• Crepe filling: Spoon into warm crepes and top with a béchamel or Mornay sauce
• Stuffed mushrooms: Pack into large cremini caps and bake until bubbly
• Vol-au-vents: Fill baked puff pastry shells for an elegant appetizer

Chef Tips

• Boil the vermouth until almost completely evaporated. You want the herbal, concentrated flavor without any boozy liquid loosening the filling.
• Use white pepper instead of black for a cleaner look and a milder, slightly floral heat that doesn’t overpower the crab.