Chef Kevin Maxey
Craft | Dallas
Never has a sparse plate of barely-dressed pasta
felt as sensual as Kevin Maxey's Kabocha squash-filled tortellini
with chestnut honey, sage and parmesan. Kevin's understated presentations
and flavors find their way into simple, unpretentious roulades,
risottos, and galantines that never crowd the palate, or the plate,
with too many fussy flavors. His crab risotto, rich with layers
of lemony sorrel and lemon confit, creates the illusion of being
absolutely effortless while exploring how a minimum of flavors can
play off each other and stand alone all in the same dish (and sometimes
even the same mouthful). With mentors like John Schaefer, Damon
Wise, and Akhtar Nawab, it’s no wonder.
Jumbo Lump Crab Risotto with
Lemon Confit and Sorrel
Chef Kevin Maxey of Craft – Dallas, TX
Adapted by StarChefs.com
Yields: 5 Servings
Ingredients:
Lemon Confit:
- 1 Tablespoon sugar
- 1 Tablespoon salt
- 2 lemons, very thinly sliced
- 2 shallots, very thinly sliced
- Olive oil
Shallot Confit:
- 2 shallots, minced
- 2 Tablespoons butter
- Salt and pepper
Crab Salad:
- 1 pound Jumbo Lump Crab, picked
- 1/4 cup toasted pine nuts
- 1/4 cup lemon confit, chopped
- 1/4 cup sorrel, chiffonade
- 1/4 cup chives, minced
- 1/4 cup shallot confit
- Olive oil, to taste
- Lemon juice, to taste
- Salt and pepper
Risotto:
- Olive oil
- 1 small yellow onion, diced
- 1 small leek, diced
- 2 cups Carnaroli rice
- 2 cups white wine
- 2 quarts warm shrimp stock
- Salt and pepper
To Assemble and Serve:
- 2 Tablespoons brown butter
Method:
For the Lemon Confit:
Combine the sugar, salt, lemons and shallots and cover with olive
oil. Allow to sit for 2 weeks before using, then remove the solids
and chop. Reserve the oil.
For the Shallot Confit:
Cook the shallots in butter over low heat for 15 minutes. Season
with salt and pepper.
For the Crab Salad:
Combine the crab, pine nuts, lemon confit, sorrel, chives and shallot
confit. Season lightly with olive oil, lemon juice, salt and pepper.
Allow to sit for 30 minutes before serving.
For the Risotto:
In a large sauté pan heat the olive oil over medium heat,
then add the onion and leek. Cook for several minutes, then add
the rice and coat with the oil, onion and leek, cooking for 3 minutes.
Add the wine, cook and stir until the wine evaporates. Begin adding
the warm shrimp stock in small increments, cooking for approximately
18 minutes. Season with salt and pepper.
To Assemble and Serve:
Fold ¼ of the crab salad and the brown butter into the risotto.
Serve in small bowls and garnish with additional crab salad.
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