Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
1/4 cup vegetable oil
1 cup shallots, finely minced
1 cup white wine
1 quart heavy cream
2 sprigs of fresh tarragon
8 ounces jumbo lump crab meat
Chopped tarragon for the garnish
Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.
Remove the tarragon and fold in the crab meat.
Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.