Alaskan Dungeness Crab Salad with Sake Granite
Chef Michael McDonald of The One and Only Palmilla
— San Jose del Cabo, Mexico
Adapted by StarChefs.com
January
2007 |
| Yield: 2 Servings
Ingredients:
Sorbet Syrup:
- 780 grams sugar
- 625 grams water
- 157 grams trimoline
Sake Granite:
- 6 leaves gelatin
- 500 grams water
- 5 grams thyme, fresh
- 2 grams orange peel
- 2000 grams sake
- 190 grams glucose
- 450 grams sorbet syrup
Diced Apples:
- 15 grams granny smith apple, diced fine
- .5 gram olive oil
- .25 gram wasabi, grated
- Salt and pepper, to taste
Crab:
- 20 grams Dungeness Crab
- 5 grams amazake
- 1 gram wasabi, fresh
- .5 gram lemon zest
- 2 grams olive oil
- Salt and pepper, to taste
- 3 grams peppercress, micro
Method:
Sake Granite:
Dissolve the gelatin with part of the water by heating and
stir till dissolved. Pick the thyme leaves and chop finely,
mince the orange peel finely, place all in the pot, and stir.
Add the sake, glucose, and sorbet syrup and stir well. Place
in a shallow pan and place in the freezer. Every few hours
scrape with a fork until mixture is fully frozen.
Dungeness Crab:
In a bowl place the crabmeat, amazake, wasabi, lemon zest,
olive oil, salt and pepper. Carefully mix ingredients so the
crabmeat doesn’t break apart too much, add peppercress,
toss again then serve on top of diced apples and spoon some
Sake Granite on top.
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