Recipe: Butter Poach Crab

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Tabasco Butter
 
12 oz Clarified butter
2 tsp Tabasco, red
1 tsp Lemon zest, microplaned
 
Combine well.
 
Celeriac Slaw
 
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
Salt
1 1/2 oz Evoo
 
Combine all. Let marinate for 15 minutes. Keep chilled.
 
Celeriac-Apple Salad
 
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.
 
Butter Crab
 
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
Celeriac-apple slaw
 
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.