Alaska King Crab with Wilted Kale and Quinoa Salad

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Alaska King Crab with Wilted Kale and Quinoa Salad

Alaska King Crab with Wilted Kale and Quinoa Salad
Yields1 Serving
KAFFIR LIME AND LEMONGRASS BROTH
 1 medium Alaska Grown onion
 1 medium Alaska Grown carrot
 1 stalk Alaska Grown celery
 1 bay leaf
 1/2 Tablespoon ground turmeric
 3 garlic cloves
 1/2 Tablespoon black peppercorn
 3 stalks lemongrass (split)
 1 package (about .5 oz.) kaffir lime leaves
 3 quarts water
WILTED KALE AND QUINOA SALAD
 2 cups cooked tri-colored quinoa (1/2 cup dry uncooked quinoa)
 1 cup torn Alaska Grown kale leaves
 1 Tablespoon olive oil
 1 Tablespoon minced garlic
CILANTRO GINGER PESTO
 1 bunch cilantro
 1-1/2 Tablespoons fresh grated ginger
 1 Tablespoon rice wine vinegar
 2 oz. toasted almonds (about 3/4 cup slivered)
 1/3 cup olive oil
 Salt and Pepper, to taste
FENNEL ORANGE SALAD
 4 oz. Alaska Grown fennel, sliced thin
 1 orange, segmented
 1 teaspoon fresh lime juice
 Salt and Pepper, to taste
BUTTER-POACHED ALASKA KING CRAB
 8 oz. clarified butter (see Note)
 2 to 3 lb. wild Alaska king crab
 Alaska Grown beet sprouts, for garnish
KAFFIR LIME AND LEMONGRASS BROTH
1

Place all ingredients in a large pot over high heat; bring to a boil.

2

Reduce heat to low and simmer for 1 hour.

3

Place a fine-mesh sieve over a large bowl and strain broth, discarding solids.

4

Keep broth warm until ready to serve.

WILTED KALE AND QUINOA SALAD
5

Remove stems from kale and tear leaves into bite-size pieces.

6

Heat oil in a pan and sauté garlic 1 minute or until golden.

7

Turn off heat and stir in kale and cooked quinoa.

CILANTRO GINGER PESTO
8

Place all ingredients in a blender and purée; set aside.

FENNEL ORANGE SALAD
9

Combine fennel and orange in a mixing bowl.

10

Squeeze lime over and season with salt and pepper; set aside.

BUTTER-POACHED ALASKA KING CRAB
11

Heat clarified butter in a small saucepan and keep war crabmeat from shell, keeping the meat in one piece, if possible.

12

Dip crab in butter and gently toss to coat just before serving.

Serve
13

In a shallow serving bowl per person, add 1 or 2 ladles of Kaffir Lime Broth.

14

Toss Wilted Kale and Quinoa Salad with Cilantro Ginger Pesto and divide evenly among bowls.

15

Top with Butter-Poached King Crab and Fennel Orange Salad.

16

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
Alaska Seafood Marketing Institute
      

Ingredients

KAFFIR LIME AND LEMONGRASS BROTH
 1 medium Alaska Grown onion
 1 medium Alaska Grown carrot
 1 stalk Alaska Grown celery
 1 bay leaf
 1/2 Tablespoon ground turmeric
 3 garlic cloves
 1/2 Tablespoon black peppercorn
 3 stalks lemongrass (split)
 1 package (about .5 oz.) kaffir lime leaves
 3 quarts water
WILTED KALE AND QUINOA SALAD
 2 cups cooked tri-colored quinoa (1/2 cup dry uncooked quinoa)
 1 cup torn Alaska Grown kale leaves
 1 Tablespoon olive oil
 1 Tablespoon minced garlic
CILANTRO GINGER PESTO
 1 bunch cilantro
 1-1/2 Tablespoons fresh grated ginger
 1 Tablespoon rice wine vinegar
 2 oz. toasted almonds (about 3/4 cup slivered)
 1/3 cup olive oil
 Salt and Pepper, to taste
FENNEL ORANGE SALAD
 4 oz. Alaska Grown fennel, sliced thin
 1 orange, segmented
 1 teaspoon fresh lime juice
 Salt and Pepper, to taste
BUTTER-POACHED ALASKA KING CRAB
 8 oz. clarified butter (see Note)
 2 to 3 lb. wild Alaska king crab
 Alaska Grown beet sprouts, for garnish

Directions

KAFFIR LIME AND LEMONGRASS BROTH
1

Place all ingredients in a large pot over high heat; bring to a boil.

2

Reduce heat to low and simmer for 1 hour.

3

Place a fine-mesh sieve over a large bowl and strain broth, discarding solids.

4

Keep broth warm until ready to serve.

WILTED KALE AND QUINOA SALAD
5

Remove stems from kale and tear leaves into bite-size pieces.

6

Heat oil in a pan and sauté garlic 1 minute or until golden.

7

Turn off heat and stir in kale and cooked quinoa.

CILANTRO GINGER PESTO
8

Place all ingredients in a blender and purée; set aside.

FENNEL ORANGE SALAD
9

Combine fennel and orange in a mixing bowl.

10

Squeeze lime over and season with salt and pepper; set aside.

BUTTER-POACHED ALASKA KING CRAB
11

Heat clarified butter in a small saucepan and keep war crabmeat from shell, keeping the meat in one piece, if possible.

12

Dip crab in butter and gently toss to coat just before serving.

Serve
13

In a shallow serving bowl per person, add 1 or 2 ladles of Kaffir Lime Broth.

14

Toss Wilted Kale and Quinoa Salad with Cilantro Ginger Pesto and divide evenly among bowls.

15

Top with Butter-Poached King Crab and Fennel Orange Salad.

16

Garnish, if desired, with Alaska Grown beet sprouts.

Alaska King Crab with Wilted Kale and Quinoa Salad

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