- Yield: 2 servings
dungeness crab with fresno pepper, blood orange gel, yuzu mayo, sweet pickled grapefruit, Valencia orange, local watermelon radish, microgreens
Recipe courtesy of Anthony Capua, Executive Chef, Brentwood Country Club (Los Angeles)
Ingredients
- dungeness crab - 1-2 lb.
- Blood Orange Gel
- blood orange juice - 250 ml., fresh, divided
- sugar - 15 gms.
- lemon juice - 25 ml.
- agar powder - 2 gms.
- yuzu mayo
- organic mayo - 6 oz.
- yuzu juice - 2 oz.
- lime - 1 ea., juice and zest
- orange - 1 ea., juice and zest
- tamari - 1 oz.
- Sweet Pickled Grapefruit
- grapefruit - 1 ea.
- rice wine vinegar - 17 oz.
- sugar - 21 oz.
- pickling spice - 2 oz.
- Valencia Orange
- Valencia orange - 1 ea., medium-sized
- fresno pepper/watermelon radish
- Fresno pepper - 1 ea., small
- watermelon radish - 1 ea., small
Instructions
Procedure for Dungeness Crab:
- Drop both whole live crabs in a large pot of salted boiling water. Let cook until the shells turn a bright red, 10 to 15 minutes.
- Place the crab in an ice bath for 15-25 minutes until the crab is cool enough to work with.
- Use a small hammer or the flat side of a meat tenderizer to crack crab legs at each joint and remove meat.
Procedure for Blood Orange Gel:
- Use fresh blood oranges until you have 250 ml. of total juice. Pour 150 ml. of the liquid into a pot and keep the remaining 100 ml for later.
- Add 15 grams of sugar and 2 grams of agar to the pot. Bring to a boil over medium heat for 2 minutes and remove from the heat.
- Add the juice of 1 lemon to the uncooked 100ml of blood orange juice and then pour this into the cooked juice mixture, whisking to incorporate.
- Place in a shallow metal pan to cool in the fridge for 30 minutes. Once firm, transfer to a blender and blend until smooth. Place into a squeeze bottle.
Procedure for Yuzu Mayo:
- Place all ingredients in a bowl and whisk until incorporated. Place into a squeeze bottle.
Procedure for Valencia Orange:
- Wash orange, peel and segment, and place in a small, 1/2-quart container.
Procedure for Sweet Pickled Grapefruit:
- Peel and segment grapefruit pieces and place them in a quart container.
- In a saucepan, combine the sugar and vinegar, and pickling spice. Heat and stir until the sugar has dissolved, boil for 2-3 minutes and strain the spice, and place the liquid into a metal container and place into a cooler.
- Once the liquid is semi-cooled, pour over segmented grapefruit and place in cooler for 24 hours.
Procedure for Fresno Pepper/Watermelon Radish:
- Place both on Japanese mandolin. Go to the smallest, paper-thin setting, and shave pepper and radish paper-thin.
Assembly:
- Place crab meat in the center of the plate, keeping most of the meat intact and spreading the rest across the top plate.
- Dots of blood orange gel and yuzu mayo at 3 and 9' o'clock.
- Next, place pickled grapefruit and segmented Valencia orange next to crab meat.
- Garnish with Fresno pepper, watermelon radish, and Hearts on Fire microgreen.