Jumbo Lump Crab Tian
Yield: 5 servings
Amt Ingredient
1 lb. jumbo lump crabmeat
1/4 cup aioli or mayonnaise
3 tbsp. Thai sweet chili sauce
1 tbsp. prepared horseradish
1 tsp. Old Bay seafood seasoning
1 tsp. ground ginger
to taste salt and pepper
Procedure:
• Drain the crabmeat thoroughly and place in a
medium-sized, stainless steel or glass bowl.
• Add the aioli, sweet chili sauce, and horseradish to the bowl and gently fold together with a rubber spatula.
• Add the remaining seasonings to taste and reserve chilled for service. Spoon into ring molds for service.
For the Cocktail Vinaigrette:
Yield: 4 cups
Amt Ingredient
3/4 cup seasoned rice wine vinegar
1/2 cup tomato juice or v8
1 tbsp. prepared horseradish
2 tbsp. Thai sweet chili sauce
1 tbsp. honey
2 cups salad oil or olive oil
to taste salt and pepper
Procedure:
• Combine all ingredients, except for the oil and salt and pepper, in a medium-sized stainless steel or glass bowl.
• Whisk the ingredients together until evenly incorporated. Continue to whisk while slowly drizzling the oil into the bowl. The vinaigrette should begin to emulsify and thicken.
• Once all of the oil is added, season with salt and pepper and reserve for service.
• Serve with bitter greens such as frisee, and drizzle around the lump crab tian.
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