Alaska King Crab with Wilted Kale and Quinoa Salad
Place all ingredients in a large pot over high heat; bring to a boil.
Reduce heat to low and simmer for 1 hour.
Place a fine-mesh sieve over a large bowl and strain broth, discarding solids.
Keep broth warm until ready to serve.
Remove stems from kale and tear leaves into bite-size pieces.
Heat oil in a pan and sauté garlic 1 minute or until golden.
Turn off heat and stir in kale and cooked quinoa.
Place all ingredients in a blender and purée; set aside.
Combine fennel and orange in a mixing bowl.
Squeeze lime over and season with salt and pepper; set aside.
Heat clarified butter in a small saucepan and keep war crabmeat from shell, keeping the meat in one piece, if possible.
Dip crab in butter and gently toss to coat just before serving.
In a shallow serving bowl per person, add 1 or 2 ladles of Kaffir Lime Broth.
Toss Wilted Kale and Quinoa Salad with Cilantro Ginger Pesto and divide evenly among bowls.
Top with Butter-Poached King Crab and Fennel Orange Salad.
Garnish, if desired, with Alaska Grown beet sprouts.
TIMER
01 Minutes
Cook’s Tip:
To make clarified butter, heat 12 oz. unsalted butter in a heavy-duty saucepan over low heat until melted. Simmer gently until foam rises to top of surface; remove pan from heat and skim froth from the top (discard foam or keep for adding to soups, polenta, bread, oatmeal, etc.). Line a fine-mesh strainer with cheesecloth and place over a bowl. Strain butter, leaving any solids in the pan. Store clarified butter in refrigerator up to several weeks.
Recipe by Chef/Author Shane Moore, South Restaurant, Anchorage, AK
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Ingredients
Directions
Place all ingredients in a large pot over high heat; bring to a boil.
Reduce heat to low and simmer for 1 hour.
Place a fine-mesh sieve over a large bowl and strain broth, discarding solids.
Keep broth warm until ready to serve.
Remove stems from kale and tear leaves into bite-size pieces.
Heat oil in a pan and sauté garlic 1 minute or until golden.
Turn off heat and stir in kale and cooked quinoa.
Place all ingredients in a blender and purée; set aside.
Combine fennel and orange in a mixing bowl.
Squeeze lime over and season with salt and pepper; set aside.
Heat clarified butter in a small saucepan and keep war crabmeat from shell, keeping the meat in one piece, if possible.
Dip crab in butter and gently toss to coat just before serving.
In a shallow serving bowl per person, add 1 or 2 ladles of Kaffir Lime Broth.
Toss Wilted Kale and Quinoa Salad with Cilantro Ginger Pesto and divide evenly among bowls.
Top with Butter-Poached King Crab and Fennel Orange Salad.
Garnish, if desired, with Alaska Grown beet sprouts.