RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Hot and Cold Crab Salad
Pickles, Hard Boiled Egg, Iceberg Lettuce, Thousand Islands Dressing, Caviar | Chef Alex Kemp of My Loup
Jalapeño-Shallot Panna Cotta
Brown Butter Crab, Fish Sauce, Kombu Gel, Confit Bacon, Chives | Chef Dana Francisco of Canard
Volcano Dog
Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO
Octopus Naengchae
Steamed King Crab, Mustard, Pine Nuts, Dongchimi Granita, Watermelon Radish, Kohlrabi | Chef Nate Kuester of NARO
Crabby Patty al Pastor
Crab Cake, Hearth-Blistered California Grapes, Pickled California Grapes, Arugula, Potato Roll | Chef Bobby Matos of La Lucha
Arroz Con Coco
Crab, Fried Quinoa, Banana Vinegar Aïoli, Coconut Rice, and Salmon Roe | Chef Andres-Julian Zuluaga of Blend 111
Coconut-Crab Curry
Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks
Tempura Soft Shell Crab Bao
Lump Crab, Dijon Aïoli, Aged Cheddar | Chef Steve Chu of Ekiben
Dungeness Crab and Cucumber
Diva Cucumbers, Mead-Pickled Rose Petals, Rice Vinegar | Chef Vince Nguyen of Jolie Laide
Seaweed Noodles
Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder | Chefs Seif Chirchi and Rachel Yang of Revelry
