• Ingredients: 28
  • Serves: 34

Olive biscuits with unsalted butter, softened, confectioner’s sugar, sifted, extra-virgin olive oil, all purpose flour, cured olives, preferably from nyons, pitted and coarsely chopped.


  • 9 tbsps. unsalted butter, softened
  • 3/4 cup confectioner’s sugar, sifted
  • 1 tbsp. extra-virgin olive oil
  • 1-1/4 cups all purpose flour
  • 1/2 cup cured olives, preferably from Nyons, pitted and coarsely chopped

For the seasoned bread crumbs:

  • Unsalted butter for baking dish
  • 1 large bunch asparagus, about 1 pound, trimmed to even lengths and cooked for 4 minutes in boiling, salted water
  • 2 tbsps. extra-virgin olive oil
  • Gray salt and freshly ground pepper
  • 8 thin slices prosciutto

For the crabmeat:

  • 2 cups jumbo lump crabmeat, carefully picked
  • 2 tbsps. lemon juice
  • 2 tbsps. fresh cilantro leaves, roughly chopped
  • 1 1/2 tbsps. nuoc nam
  • 1 1/2 tbsps. minced jalapeño pepper
  • 1/2 cup fresh avocado, halved with pit removed
  • 1/4 cup fresh mango, diced

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow.

    For this step you will need

  2. Step 2 Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.

    For this step you will need

  3. Step 3 Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out).
  4. Step 4 Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log.
  5. Step 5 Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).

    For this step you will need

  6. Step 6 Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.

Nutrition information

Calories 504 Carbohydrates 53 g (18%)
Fat 31 g (48%) Protein 4 g (9%)
Saturated Fat 17 g (86%) Sodium 115 mg (5%)
Polyunsaturated Fat 2 g Fiber 2 g (6%)
Monounsaturated Fat 10 g Cholesterol 69 mg (23%)