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Black Bean Blue Crabs with Lotus Crab and Avocado Parfait (Ming Tsai) Recipe

Black Bean Blue Crabs with Lotus Crab and Avocado Parfait (Ming Tsai) Recipe

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Black Bean Blue Crabs with Lotus Crab and Avocado Parfait (Ming Tsai)

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Ingredients:

Serving

canola oil, to cook
6 blue crabs, shell off (save 4), prepped ( gills removed) and cut in half
1 lotus, peeled and cut into 1/4-inch slices
1 cup cornstarch
2 tbsp fermented black beans, rinsed and chopped
2 tbsp garlic, minced
1 tbsp ginger, minced
2 jalapenos, de-stemmed and sliced
4 scallions, cut into 1/2-inch lengths
1/2 cup shaoxing wine
1/2 cup white wine
2 tbsp naturally brewed soy sauce
4 cups hot long grain rice
salt and black pepper , to taste
note: need small pvc molds 1 to 1 1/2-inch diameter by 2 to 2 1/2 inches tall.
2 lemons , zest (minced) and juiced
1 tbsp dijon mustard
1 tbsp honey
1/4 cup extra virgin olive oil
1 lb picked lump meat
1 large avocado, fine diced
1 tbsp chives, chopped
1 small, ripe tomato , cut into 1/4-inch thick slices
fleur de sel and black pepper , to taste
1 tbsp chive batons, for garnish

Directions:

In a hot wok fill 1/3 with oil and bring to a high temperature. In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch. Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels. Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute. Season mixture and add back the crab/lotus and deglaze with wines. Reduce by 50 percent and add soy. Check for seasoning.
PLATING: Fill the shells with hot rice. On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus. Spoon on sauce.
Fruity, dry Pinot Gris, Trimbach or Sokol Blosser
CRAB AND AVOCADO PARFAIT:
In a small bowl, whisk together the juice, zest, Dijon and honey. Drizzle in the oil and season. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette. Check for flavor. Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture. Keep in refrigerator. Season the tomatoes.
PLATING: On small plates, place 1 slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons.
WINE: Fruity, dry Pinot Gris, Trimbach or Sokol Blosser
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1618.84 Kcal (6778 kJ)
Calories from fat	409.75 Kcal
		% Daily Value*
Total Fat	45.53g	70%
Cholesterol	50.27mg	17%
Sodium	557.7mg	23%
Potassium	1127.62mg	24%
Total Carbs	261.57g	87%
Sugars	9.21g	37%
Dietary Fiber	22.63g	91%
Protein	35.04g	70%
Vitamin C	50.3mg	84%
Iron	4.5mg	25%
Calcium	144.2mg	14%

Amount Per 100 g
Calories	274.78 Kcal (1150 kJ)
Calories from fat	69.55 Kcal
		% Daily Value*
Total Fat	7.73g	70%
Cholesterol	8.53mg	17%
Sodium	94.66mg	23%
Potassium	191.4mg	24%
Total Carbs	44.4g	87%
Sugars	1.56g	37%
Dietary Fiber	3.84g	91%
Protein	5.95g	70%
Vitamin C	8.5mg	84%
Iron	0.8mg	25%
Calcium	24.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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