Ingredients
- KAFFIR LIME AND LEMONGRASS BROTH:
- 1 1 medium Alaska Grown onion
- 1 1 medium Alaska Grown carrot
- 1 1 stalk Alaska Grown celery
- 1 1 bay leaf
- 1/2 Tablespoon 1/2 Tablespoon ground turmeric
- 3 3 garlic cloves
- 1/2 Tablespoon 1/2 Tablespoon black peppercorn
- 3 3 stalks lemongrass (split)
- 1 package 1 package (about .5 oz.) kaffir lime leaves
- 3 3 quarts water
- WILTED KALE AND QUINOA SALAD:
- 2 cups 2 cups cooked tri-colored quinoa (1/2 cup dry uncooked quinoa)
- 1 cup 1 cup torn Alaska Grown kale leaves
- 1 Tablespoon 1 Tablespoon olive oil
- 1 Tablespoon 1 Tablespoon minced garlic
- CILANTRO GINGER PESTO:
- 1 bunch 1 bunch cilantro
- 1-1/2 Tablespoons 1-1/2 Tablespoons fresh grated ginger
- 1 Tablespoon 1 Tablespoon rice wine vinegar
- 2 oz. 2 oz. toasted almonds (about 3/4 cup slivered)
- 1/3 cup 1/3 cup olive oil
- Salt and pepper, to taste
- FENNEL ORANGE SALAD:
- 4 oz. 4 oz. Alaska Grown fennel, sliced thin
- 1 1 orange, segmented
- 1 teaspoon 1 teaspoon fresh lime juice
- Salt and pepper, to taste
- BUTTER-POACHED ALASKA KING CRAB:
- 8 oz. 8 oz. clarified butter (see Note)
- 2 2 to 3 lb. wild Alaska king crab
- Alaska Grown beet sprouts, for garnish
Servings:
Units:
Instructions
- KAFFIR LIME AND LEMONGRASS BROTH:
- Place all ingredients in a large pot over high heat; bring to a boil. Reduce heat to low and simmer for 1 hour. Place a fine-mesh sieve
- over a large bowl and strain broth, discarding solids. Keep broth warm until ready to serve.
- WILTED KALE AND QUINOA SALAD:
- Remove stems from kale and tear leaves into bite-size pieces. Heat oil in a pan and saut garlic 1 minute or until golden. Turn off heat and
- stir in kale and cooked quinoa.
- CILANTRO GINGER PESTO:
- Place all ingredients in a blender and pure; set aside.
- FENNEL ORANGE SALAD:
- Combine fennel and orange in a mixing bowl. Squeeze lime over and season with salt and pepper; set aside.
- BUTTER-POACHED ALASKA KING CRAB:
- Heat clarified butter in a small saucepan and keep war crabmeat from shell, keeping the meat in one piece, if possible. Dip crab in butter
- and gently toss to coat just before serving.
- To serve: In a shallow serving bowl per person, add 1 or 2 ladles of Kaffir Lime Broth. Toss Wilted Kale and Quinoa Salad with Cilantro
- Ginger Pesto and divide evenly among bowls. Top with Butter-Poached King Crab and Fennel Orange Salad. Garnish, if desired, with Alaska
- Grown beet sprouts.
- NOTE: To make clarified butter, heat 12 oz. unsalted butter in a heavy-duty saucepan over low heat until melted. Simmer gently until foam
- rises to top of surface; remove pan from heat and skim froth from the top (discard foam or keep for adding to soups, polenta, bread,
- oatmeal, etc.). Line a fine-mesh strainer with cheesecloth and place over a bowl. Strain butter, leaving any solids in the pan. Store
- clarified butter in refrigerator up to several weeks.
Recipe Notes
Recipe by Chef Shane Moore, South Restaurant, Anchorage, AK
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