Peekytoe Crab Salad

Peekytoe Crab Salad with Persian Cucumber, Black Sesame Coulis, Early Mesclun, and Radishes

Serves 8
Ingredients:

Crab Salad:
• 2 lbs peekytoe crab
• 1 tsp chopped dill
• 1 tsp chopped chervil
• 1 tsp chopped chive
• 2 Tbs chopped cucumber
• 2 Tbs chopped radish
• 2 Tbs mayonnaise
• 1 Tbs Dijon mustard
• 1 Tbs Orleans mustard
• 1 Tbs olive oil
• Lemon juice, to taste
• Lemon zest, to taste
• Lemon oil, to taste
• Tabasco, to taste
• Salt and pepper to taste

Prep In a medium bowl, toss all ingredients to combine; season to taste and keep chilled.

Cucumber Agar
• 1 cup cucumber juice
• 3 Tbs celery juice
• 1.5 tsp agar agar
• 3 sheets gelatin
• Black sesame seeds

Step 1 In a small saucepot, whisk together celery juice with the agar agar and sugar. Bring to a simmer, whisking for 1
minute, until it starts to thicken. Remove from the heat and add bloomed gelatin, stir to dissolve.

Step 2 Combine with cucumber juice and pour onto a quarter sheet tray lined with acetate paper. Sprinkle with seeds and
chill on a flat surface in the refrigerator for at least 3 hours.

Step 3 Cut the sheet of cucumber agar into at least (8) 9-cm long and 3.5-cm wide rectangles.

Dill Glice
• 4 Tbs dill oil
• 1 tsp glycerin*

 

 

 

Prep In a small saucepot, whisk together glice and oil, bring to just below a simmer. Transfer to a bowl over ice and chill, stirring until thickened.

To Assemble:
• Shaved Persian cucumber
• Shaved red radish
• Black sesame seed puree
• White sesame seeds
• Cumin powder
• White Sesame Tuiles
• Cucumber blossom
• Micro-Provence salad

Step 1 Pack seasoned crab salad into rectangular molds that are 9-cm long, 3.5-cm wide and 3-cm tall. Step 2 Brush dill glice on the bottom of a chilled rectangular plate and wipe edges to make a rectangle shape. Place crab
salad in the center and press cucumber and radish slices up against the salad.
Step 3 Place a rectangle of cucumber gelée on top of the crab salad. Pipe black sesame puree onto the four corners of the
glice and top the dots with a few white sesame seeds. Sprinkle dill glice with a bit of cumin powder.
Step 4 Garnish the top of the crab salad with a sesame tuile, cucumber blossom, and a bit of micro-Provence salad. Serve
chilled.