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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 22 |
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Recently we did a dine about town and this recipe was demonstrated to us by Chef Christopher Greenwald of Bay Laurel Culinary in Petaluma CA. It is meant as a first bite or amuse. He used Dungeness crab because that's what is fresh and local in northern California, but I'm sure it would be as good with whatever is local in your area. Ingredients:
2 tablespoons neutral oil (grapeseed, canola) |
2 shallots, minced finely |
1 ounce fresh ginger root, peeled and finely minced |
3 cloves garlic, minced finely |
2 - 3 small red chilies, seeded and finely minced |
1/4 cup dry white wine (or we thought sake might be interesting here) |
1/2 cup bottled chili sauce |
1 tablespoon sugar |
1 - 2 tablespoons low sodium soy sauce |
1 egg, lightly beaten |
3 tablespoons unsalted butter (although i think he used just a tad more) |
2 tablespoon minced cilantro |
1 1/2 pounds dungeness crab meat (check for shells) |
squeeze fresh lemon juice (to bring out the brightness) |
Directions:
1. Heat the oil in a 12 inch saute pan over medium heat. When it starts to shimmer, add the vegetables and saute to release the flavors. Add the white wine and reduce by 1/2; add the chili sauce, soy and sugar and stir. Add the egg, butter and crab and blend until the butter melts and the crab is warmed though. Add the cilantro and give a squeeze of fresh lemon juice. This is best served in little Chinese soup spoons as a single bite.
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