12 oz Clarified butter
2 tsp Tabasco, red
1 tsp Lemon zest, microplaned
6 oz Celeriac, peeled, sliced on slicer’s thinnest setting then cut into 1/4 “ julienne
11/2 oz Meyer lemon juice
1/2 oz Champagne vinegar
1 1/2 oz Evoo
Combine all. Let marinate for 15 minutes. Keep chilled.
Celeriac slaw from above
Celery leaves from 1 stalk of celery
6 oz Granny smith apple, cut into matchsticks using a mandoline with medium tooth
4 sprigs Dill, picked into plunches then chopped
Combine all immediately before service.
12 oz King crab leg, out of shell, cut into 2” pieces
Tabasco butter from recipe
12 pieces Truffle brioche, cut into 1½ inch X 4 inch X ½ inch rectangles
2 oz Butter, softened
Gently warm crab in butter and place in pots. Brush brioche with butter and toast in a 350 oven until golden brown and crispy on the outside- soft in the center. Mold salad on plates.