Crab Meat and Beet Puree on Granny Smith Apple

1. 1

   Preheat oven to 450F.

2. 2

   Trim beet, leaving about 1 inch of stem attached, and wrap tightly in foil.

3. 3

   In a small baking pan roast beet in middle of oven until tender, about 1 hour.

4. 4

   Pick over crab meat to remove any bits of shell and cartilage.

5. 5

   Slightly break up large pieces of crab meat and in a small bowl stir together with chives, lemon juice, 1 tablespoon sour cream, and salt and pepper to taste.

6. 6

   Crab mixture may be made 6 hours ahead and chilled, covered.

7. 7

   Unwrap beet carefully.

8. 8

   When beet is just cool enough to handle, slip off skin and stem and cut beet into a few pieces.

9. 9

   While beet is still warm, using a mortar and pestle mash beet until smooth.

10. 10

    In a small bowl stir together mashed beet, vinegar, remaining tablespoon sour cream, and salt and pepper to taste.

11. 11

    Beet puree may be made 1 day ahead and chilled, covered.

12. 12

    Cut apple through stem end into quarters and core.

13. 13

    Cut apple quarters crosswise into 1/4-inch-thick slices.

14. 14

    Top each apple slice with 1/4 teaspoon beet puree and some crab mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.