While flipping through my vintage cookbooks, I start to notice a bit of a theme. Small bites, appetizers, canapes – little morsels to entertain guests over cocktails were an expected opening to a dinner party. The pace of an evening was so different on these pages than what I’m used to today. Guests would come at the violet hour and leave at midnight. Martinis spilled into wine which poured into after-dinner scotch or sherry. Time is luxurious to me, and getting to spend time with friends over a delicious meal is a special treat. When Maille reached out to me about partnering with them for a recipe, I immediately thought of these vintage recipes and what they represented. A canape seemed like the perfect canvas for Maille’s bright and delicious white wine dijon. The crab is sweet and rich and the sweet potato is an unexpected stand-in where toasted bread usually goes. It’s also incredibly easy to put together, but with maximum impact. If you want to play with the recipe a bit, you can swap the crab for lobster and the white wine dijon for Maille black truffle mustard with a drizzle of Maille’s truffle oil; or, you could do smoked trout with Maille balsamic vinegar. The beauty of this dish is it’s versatility, and how well it pairs with dinner with friends. Additionally, Maille’s gorgeous packaging make their products the perfect gift for that foodie in your life this holiday season!
1 tablespoon Maille white wine dijon, plus more for garnish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup mayonnaise
1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage salt & freshly ground black pepper
2 pounds yams, peeled and sliced 1/2 inch thick
Chives, thinly sliced for garnish
Preheat oven to 400F
Place slices of sweet potato on a parchment lined baking sheet (no oil needed), and bake for 20 minutes, until the sweet potato is tender. Take out of the oven and set aside.
Whisk together the mustard, lemon, Worcestshire, and mayonnaise in a medium bowl. Add the crab and fold in gently. Keep in the fridge until ready to serve.
To serve, top each slice of sweet potato with the crab mixture, and finish with a small dollop of mustard and a sprinkling of chives.