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In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chris Wyant from Steamboat Ski Resorts prepares Ragu & Blue Crab.

Ragout of Blue Crab

Jumbo Lump Crab sautéed with shitake Mushrooms and Baby leeks, then finished with chive butter (Serves 4)

Crabmeat, Jumbo Lump 12 oz.
S hitake Mushrooms, sliced 2 cups
Baby Leeks, chopped 1/2 cup
Garlic, chopped
Sherry 1 cup
Chives, chopped 1/4 cup
Butter Sauce 1 cup
S&P to taste
Olive Oil Blend 1/4 cup
Chive oil, 1/4 cup

Cook Mushrooms, Garlic and Leeks in the oil
Add Crab when Mushrooms are cooked
Deglaze with Sherry and cook till dry
Add 1/2 cup butter sauce and season with S&P
Mold onto the center of plate
Drizzle with remaining sauce and chive oil
Sprinkle with chopped chives

Butter Sauce

Shallots, chopped 1/8 cup
Garlic, chopped
White wine 1 cup
Peppercorns 10 each
Bay leaf 1 each
Heavy Whipping Cream 1/2 cup
Butter, small cubes 1/2 lb
S&P to taste
Olive oil Blend

Sweat shallots and garlic in the oil
Add peppercorns, bay leaf and white wine and reduce till almost dry
Add cream and reduce by half
Remove from heat and whip in butter
Season to taste with S&P, Chive Oil, Fresh chives 1 small bunch, Olive Oil Blend 1 cup
S&P to taste
Mix all ingredients in blender and strain