Crab with Chive Cream

Serves 6

Crab Salad
2 lbs Lump Crab picked for shells
1 oz Chives, cut
2 oz Fennel, blanched and diced
Salt to Taste

Pick Crab from any shells, place in bowl and add all ingredients. Gently mixing crab keeping as whole as possible. Season with salt to taste. 

Chive Oil

10 Chive bunches, cut
1 Cup Grapeseed Oil 
1 Cup Spinach

Cut Chives and Spinach. Add to VitaMix, pour over Grapeseed Oil and blend at highest speed for 8 minutes. Line Chinoise strainer with cone filter on top of Bain Marie. Place Bain Marie on top of a deep container to hold ice water. Once oil is done it should be smoking from the blender. Pour oil into lined chinoise over Bain Marie. Cool right away to maintain vibrant green color. Let strain overnight. Once oil is strain, discard pulp and slowly pour only oil into a quart container discarding bottom residue formed at the bottom of Bain Marie. 

Chive Cream

1 Cup Chive Oil
3/4  Cup Sour Cream
Salt to Taste

Place Sour Cream and Chive Oil in Kitchen Aid with balloon whip attachment. Whisk at high speed to fully incorporate cream and oil. Season with salt. Cream should be nice and green.