db Bistro Moderne

Culinary Recipes

Dungeness Crab Salad with Avocado and Grapefruit Gelée

Adapted From: Chef Daniel Boulud:  Cooking in New York City

Daniel Boulud and Peter Kaminsky, Assouline 2002

 

Makes 4 appetizer servings

( download recipe)

 

For the Grapefruit Gelée:

• 3 1/2 two-gram gelatin sheets
• 2 cups fresh pink grapefruit juice (from about 3 large Ruby Red grapefruits)
• 1 tablespoon grenadine syrup

Methodology:

1. In a small bowl of cold water, soften the gelatin sheets.  Lift the gelatin out of the water and squeeze it gently to remove the excess moisture.
2. Prepare an ice-water bath in a large bowl and set aside.  In a medium saucepan, bring 1/2 cup of juice to a boil.  Remove the pan from the heat.  Add the softened gelatin sheets and stir to dissolve.  Mix in the remaining juice and grenadine.  Transfer the mixture to a medium bowl, place in the ice water bath, and stir until the liquid becomes syrupy.

For the Dungeness Crab:

• 16 cups water
• 1 tablespoon salt
• 1 onion, peeled and cut into large chunks
• 1 carrot, scrubbed and cut into large chunks
• 1 stalk celery, washed and cut into large chunks
• 1 lemon, scrubbed and cut into quarters
• 1 clove garlic, peeled and crushed
• One 1-inch piece fresh ginger, peeled and sliced
• 1/2 stalk lemongrass, ends trimmed, tough outer leaves removed, and crushed
• Spice Sachet (10 sprigs cilantro, 1 bay leaf, 1 star anise, 1/2 teaspoon coriander seeds, 1/2 teaspoon whole black
• peppercorns, and 1/2 teaspoon fennel seeds, tied in cheesecloth)
• Two 2 to 2 1/2 pound Dungeness crabs

Methodology:

1. In a large stockpot, bring the water, salt, onion, carrot, celery, lemon, garlic, ginger, lemongrass and spice sachet to a boil.  Add the crabs and cook for 12-15 minutes.  Transfer the crabs to a large bowl.  Strain the poaching liquid through a fine-mesh sieve over the crabs and let the crabs cool to room temperature in the poaching liquid.
2. When cool enough to handle, remove the back shell of the crab.  Remove and discard the viscera and the feather gills from the body section.  Rinse the crab thoroughly under cold running water.  Break the crab in half to obtain two sections with the legs attached.  Separate the legs from each other, leaving a portion of the body attached to each leg for easy handling.  Crack the shell of each of the claws, legs and the body and remove the meat.  Discard the shells and refrigerate the crabmeat until ready to use.

For the Mayonnaise:

• 1 large egg yolk
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sherry vinegar
• Salt and freshly ground white pepper
• 1/2 cup vegetable oil

Working in a medium bowl, whisk together the egg yolk, lemon juice, mustard and vinegar; season with salt and pepper.  Whisking constantly, drizzle in the vegetable oil.  Start by adding the oil by droplets and then when the mixture starts to look thick and creamy, pour the oil into the bowl in a slow, steady stream.  Refrigerate until ready to use.

 

For the Avocado:

• 2 large very ripe avocados, peeled, halved, pitted and cut into 1/4-inch dice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 10 sprigs cilantro, leaves only and thinly sliced
• Pinch of sugar
• Dash of Tabasco
• Salt and freshly ground pepper

In a medium bowl, toss together the avocado, oil, lemon juice, cilantro, sugar, and Tabasco.  Season with salt and pepper.

 

To Serve:

• 1/2 Ruby Red grapefruit
• 10 sprigs cilantro, leaves only and thinly sliced
• Salt and freshly ground pepper
• Sprigs of dill

1. Cut the peel and white pith from the grapefruit.  Working over a medium bowl, cut between the membranes to release the segments.  Cut the segments into 1/4-inch dice.
2. Toss together the crab meat, half of the mayonnaise, and cilantro.  Season with salt and pepper.
3. Place 3 small spoonfuls of the seasoned avocado on each dinner plate.  Place 3 large spoonfuls of the grapefruit gelée in between the avocado.  Place the crab meat over the avocado and grapefruit gelée and garnish with dill sprigs.  Serve immediately.

Wine Selection:

Marlborough Sauvignon Blanc (New Zealand), Cloudy Bay 2001.  The exotic fruit aromas in this light Sauvignon Blanc perfectly echo the grapefruit in the dish while not hiding the delicate flavors of the crab.