38 Central’s Mousseline of Crab & Rogue Creamery TouVelle Cheese with Ledger David Viognier

• 1 Cup Crab Meat (picked through to remove shell)
• 1/2 Cup Ledger David Viognier
• 1 Tsp Fresh Lemon Juice
• 2 Egg Whites
• 3/4 Cup Whipping Cream, Stiff Peak
• Pinch Sea Salt
• 1/2 tsp Paprika
• 1/2 tsp Fresh Ground Pepper
• 1/4 tsp Fresh grated Nutmeg
• 1 tblsp Chives, Chopped
• 1/2 cup TouVelle Cheese Mornay Sauce (see below)

If Live Crab, Poach in 1/2 cup water & 1/2 Cup Ledger David Viognier & Lemon Juice, reserve poaching liquid.

Put bowl of mixer in freezer for 10 min to chill down, add egg whites and pulse on high until egg whites start to stiffen. Add crab, lemon juice and 2 tblsp Ledger David Viognier and pulse 3-4 times to mix. Put crab puree in cold bowl and fold Mornay Sauce into crab until mixed. add salt pepper and spices, then add cold Stiffly whipped cream a spoonful at a time again folding into the crab mix (The Mousseline should be consistency of soft mashed potatoes, if it separates, stop and chill everything for at least 20 mins, then continue to add whipped cream) cover and again chill for 10 min. Put a shallow pan on heat with 1/2 cup Ledger David Viognier & 1/2cup water (or reserved poaching liquid) bring to simmer and form quenelles of the Crab Mousse using 2 spoons, drop these into liquid and poach for 2 min. Remove to a grate to drain, place on toast or cracker to serve. Drizzle with lemongrass oil or Lemon and Olive Oil ~ serve with Ledger David Viognier.

• TouVelle Cheese Mornay Sauce
• 3 tblsp Flour
• 2 tblsp Butter
• Pinch Salt
• Pinch Nutmeg
• Pinch White Pepper
• 2 oz grated TouVelle Cheese
• 1 1/2 cups warm whole Milk

Melt butter in heavy pan, add flour and stir and cook on med-high heat stirring constantly until the roux is medium yellow and frothy. With a whisk, add milk slowly. Continue to whisk until sauce starts to thicken. Add spices and continue to stir on low heat for 3 more minutes. Add cheese and stir until