Pickled Daikon Radish Disc with Crab Dip and red Onion Confit

crab pickled beets

Pickled Daikon Radish Disc with Crab Dip and red Onion Confit

crab pickled beets

Pickled Daikon radish

Ingredients

1pc Daikon radish

1c Pinot Grigio Vinegar by Alessi

1c Sugar

1c Orange Juice

2 tsp Pickling Spices

 

Method

Slice radish into 1.5 inch rounds and ¼ inch thick

Combine in liquid and lightly oach until daikon is slightly tender

Remove and chill. Reserve for later use

 

Crab Dip

Ingredients

1 8oz cream cheese, softened
1 cup mayonnaise
2 teaspoons Old Bay Seasoning
1/2 teaspoon Mustard, Ground

½ tsp lemon juice
1 pound lump crabmeat
1/4 cup shredded cheddar cheese

 

Method

  1. Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Add crabmeat; toss gently.2. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay Seasoning, if desired.3. Bake 30 minutes or until hot and bubbly. Cool and reserve

 

Red Onion Confit

Ingredients

1pt Pearl Onions, raw, peeled

1c Pino Grigio Vinegar by Alessi

1c Sugar

1c Orange Juice

2 tsp Pickling Spices

 

Method

Combine ingredients in to a 1gal saucepot

Heat on a low flame and heat to a low simmer

Turn off and allow onions to steep for 6 hrs

Once onions have steeped remove from liquid

 

Assembly

Shave red onion Confit into ringlets, reserve

Place daikon radish disc on counter top

Spoon tip of tsp of crab dip onto disc

Top with 3 onion Confit rings

Garnish with sesame seeds

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