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**King Crab Salad**
*Serves 4*
– 2 avocados
– 3g salt
– 10g yuzu juice
– 1g cayenne
– 400g picked King Crab meat
– 100g soft boiled egg
– 20g olive oil
– 10g argan oil
– 25g yuzu juice
– 3g salt
– 10g minced chives
– 30g cilantro stems, cut into 2 cm lengths
– Pinch of salt
– 2g olive oil
– 2g yuzu juice
Cut the avocados in half, remove the pit and the skin. Cut the avocados into large chunks and place in a bowl. Season them with the salt, yuzu juice, and cayenne. Take a 20 cm square of plastic wrap and lay it flat on the counter. Take one-fourth of the avocado and place it in the center of the plastic. Top with another sheet of plastic and then, using a rolling pin or meat mallet, smash the avocado flat into a 2mm thick sheet. Place on a sheet pan to keep flat and place in the freezer. Repeat three more times to produce four avocado sheets.
Pick through the crabmeat to ensure there are no shells. Puree the egg, olive oil, argan oil, yuzu juice, and salt in a blender to a smooth puree. Mix the mixture with the crab to coat evenly. Fold in the chives. Divide the crab into four equal parts. Wrap each part in a piece of plastic wrap, forming a ball of crab salad.
Remove the avocado sheets from the freezer. Use a large ring mold or bread and butter plate to cut the avocado into a large circle. Place the avocado in the center of a plate. Unwrap the crab salad and place it in the center of the avocado sheet. Mix the cilantro stems with the oil, yuzu juice, and salt. Place a pile of stems on top of each crab sphere.
**King Crab Tail Tempura**
*Serves 4*
**Tempura Batter**
– 250g cold club soda
– 250g flour
– 18g egg yolk
Whisk the egg yolk and the club soda. Roughly incorporate the flour. The mixture may have a few clumps.
**King Crab Salad**
– 4 King crab tails
– Tempura Batter
– One pot filled halfway with canola oil for frying
– 50g kimchi
– 50g mayonnaise
– 4 small ripe tomatoes
– 8 slices of cooked bacon
– 10g chives
– 10g minced tarragon
– 2 heads of frisée
Remove the shell from the crab tails and reserve the meat. Puree the kimchi and the mayonnaise to make a smooth puree. Blanch the tomatoes in boiling water for ten seconds, then place in an ice bath to cool. When the tomatoes are cold, remove the stem and peel off the skin. Season the exterior of the tomatoes with salt and a light dusting of cayenne. Set aside at room temperature to marinate. Clean the heads of frisée. Using a pair of scissors, remove the dark green ends of the frisée. Cut the stem off the frisée and then separate the frisée leaves. Rinse in ice water and then spin dry in a salad spinner. Chop the cooked bacon into small pieces. Dip the crab tails in the tempura batter and fry until crispy. Remove to a cooling rack lined with paper towels to absorb any extra oil. Mix the bacon with the chives and tarragon. Dress the frisée with half of the kimchi mayonnaise. Add the bacon and herb mixture.
Place a spoonful of the kimchi mayonnaise in the center of each plate. Place a tomato on top of the puree. Top with a nest of the frisée salad and then lean the crab tail next to the salad.
**Surf and Turf: King Crab and Foie Gras with Walnuts**
– 200g Madeira wine
– 200g dry Sherry wine
– 200g Port wine
– 10g soy sauce
– 10g red wine vinegar
– 20g agave nectar
– 100g toasted chopped walnuts
Combine all the ingredients except the walnuts in a pot and slowly simmer to reduce to one-fourth its volume. The mixture will be sticky and syrupy. Add the walnuts and stir. The mixture will resemble wet walnuts.
**Butternut Squash Puree**
– 250g butternut squash, peeled and cut into chunks
– 250g butternut squash juice or water
– 50g maple syrup
– 10g lime pickle
– 2g salt
Cook all ingredients together until the squash is tender and falling apart. Puree in a blender until smooth. Strain the mixture and reserve.
**King Crab and Foie Gras**
– 4 extra-large king crab leg sections
– 4 pieces of nori seaweed
– 4 pieces of fresh foie gras, each weighing 85g
– 20g minced chives
– One fresh lime
Remove the shell and any interior cartilage from the crab leg sections. Wrap each crab leg in a piece of nori. Brush the seam end of the nori with water to allow the nori to stick and seal the seam. Trim the nori so that it just covers the crab ends. Season the foie gras with salt and sear the pieces in a hot, dry skillet. When a crust forms, flip the foie gras and baste the foie with its own fat. When the foie gras begins to get tender and is still firm to the touch, remove it from the pan and set aside on a warm plate to rest. Add the nori-wrapped crab to the pan and sauté in the rendered foie fat to warm the crabmeat. When the crabmeat is heated through, remove it from the pan. Place a spoonful of the squash puree in the center of each of four plates. Place the seared foie gras on the puree and then top with a spoonful of the wet walnuts. Lay the crab leg next to the foie and sprinkle with the chives. Squeeze fresh lime juice on both the crab and the foie gras.
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