Ingredients:
8 oz.
3 oz.
4 oz.
4 oz.
1/2 head
2 oz.
6 each
1 each
1 oz.
1 oz.
1 each
1/2 tsp.
1/2 tsp.
Some
As directed
As directed
For plating
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king crab leg (cooked)
jumbo lump crab meat
green asparagus
white asparagus
iceberg lettuce
English peas
heirloom cherry tomatoes
small heirloom tomato (for heirloom tomato seeds)
petite radish
petite lettuce
egg (whole)
vegetable oil
Meyer lemon oil
micro greens
Crab Louie Dressing (recipe below)
White wine vinaigrette marinade (recipe below)
Tomato Fondue (recipe below) |
Preparation:
Cut frozen Crab Legs into 1 inch pieces with a clean razor saw. Place in cold water to thaw. Using
tweezers, remove crab meat. Place the lump crab meat and crab leg meat into the white wine
vinaigre>e to marinade (see recipe below).
Peel both asparagus. Cut the Eps off and a few diamond shape pieces from the stems. Blanch
the Eps and small pieces in boiling salted water separately for approximately 2-3 minutes or
unEl tender. Drain and put immediately into an ice bath. Reserve the tips for plating.
Puree the asparagus in a blender while hot until completely smooth, you may need to add a
little cold water to get the asparagus to “spin”. Season with salt and pepper, cool down and then
reserve for plating.
Using a butane torch, lightly blacken the skins of the cherry tomatoes and then peel the skin off.
Cut in half. Using a small paring knife, cut off a small layer of the tomato, just enough to expose
the seeds. Use a teaspoon scoop out the clusters of seeds. Be careful to keep the seed clusters
intact.
Crack the egg into a bowl and whip the egg. Using a non-stick omelet pan, heat the pan to
medium-high heat, add a small amount of vegetable oil, immediately pour the beaten egg into
the pan. Let the egg run all the way to the outer edges to create a thin layer. Cook for approximately 30 seconds. Using a rubber spatula flip the egg over and cook for another 10-15
seconds. The egg should cook yellow, there should be NO brown. Remove and put on a plate
with paper towel. Cool in refrigerator. Square the edges and then cut into thin ribbons
approximately 3/16” wide by 5” long.
Remove the outer leaves of the iceberg lettuce, leaving as big as possible. Place on a plate and
lightly coat with Meyer Lemon Oil, Salt and Pepper. Place in a food storage bag and vacuum seal.
Remove from bag, square the edges and then cut into thin ribbons 3/16” wide by 4” long.
Using a mandolin or a very sharp knife, cut the radishes into very thin slices. Hold in cold water
until service. Remove the outer skin from the fresh peas. Blanch the peas the same method as
the asparagus tips. Cut the iceberg into a 1 inch thickness slice. Using a round ring cutter, punch
out a round lettuce bundle.
Assemble the Crab Louie Salad on the plate as shown. Place the pureed asparagus and tomato
fondue in drops toward the outside of the plate. Add petite lettuce. Garnish with micro greens
and add dressing to taste.
Crab Louie Dressing
Ingredients:
|
4 oz.
1 oz.
1 oz.
1 tsp.
1 tsp.
1 tsp.
1/2 tsp.
1/2 tsp.
To taste
|
mayonnaise
chili sauce
sweet pickle relish
shallots (minced)
chives (sliced thin)
fresh lemon juice
Worcestershire sauce
horseradish (pure)
salt and black pepper |
Preparations:
Mix all ingredients in a mixing bowl. Season with salt and pepper to taste.
White Wine Vinaigrette Marinade
Ingredients:
|
2 oz.
1 oz.
1/2 tsp.
1/2 tsp.
1/2 tsp.
To taste |
extra virgin olive oil
white wine vinegar
shallots (minced)
chives (sliced thin)
fresh lemon juice
salt and black pepper |
Preparations:
Combine all ingredients in a small mixing bowl. Season with salt and pepper to taste.
Tomato Fondue
Ingredients:
|
6 each
1 tbsp.
1 each
1 sprig |
plum tomatoes (peeled and seeded)
shallots (sliced)
garlic clove (crushed)
fresh thyme |
Preparations:
Dice tomato. Sauté shallot and garlic in a heavy pan until aroma is apparent. Add tomatoes and
bring to a very light simmer. Add the thyme sprig. Cover with parchment cartouche. Place in a
250° oven. Allow the tomato to cook until all of the water has cooked out. Be careful the edges
of the pan do not scorch. Use a clean wet towel to wipe the dark color that forms if necessary.
The cooking will probably take a few hours. Puree the cooked tomato while it is still hot in a
blender. Press in cheesecloth to remove excess water.
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