Chef Angie Mar has risen to fame in New York City’s food scene and beyond, thanks to her impeccable talents for innovation and French technique. Her restaurant Les Trois Chevaux is a Manhattan must, and the flaky Crabe Pithiviers is one of the most popular plates on the menu.
But you don’t need to get a reservation to enjoy this head-turning delight because chef Mar has done us the great honor of sharing her recipe for Crabe Pithiviers in full below.
This dish uses Dungeness crab, a frangipane of Bay scallops, and oloroso sherry to create an addictive and complex flavor that will absolutely wow your guests. This decadent dish is top shelf, but the step-by-step guide demystifies the process so anyone can become a celebrity chef, if only for an evening.
This recipe serves four diners, with one pithivier and ¼ cup of sauce per person. It takes about two hours all told with prep and active cooking until ready to serve, so plan accordingly.
Photography by: William Hereford; Kevin Tachman