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Alaska King Crab with Wilted Kale and Quinoa Salad

Alaska King Crab with Wilted Kale and Quinoa Salad
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Servings
4
Cook Time
1 min
Servings
4
Cook Time
1 min
Alaska King Crab with Wilted Kale and Quinoa Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
1 min
Servings
4
Cook Time
1 min
Instructions
  1. KAFFIR LIME AND LEMONGRASS BROTH:
  2. 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
  3. over a large bowl and strain broth, discarding solids. Keep broth warm until ready to serve.
  4. WILTED KALE AND QUINOA SALAD:
  5. 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
  6. stir in kale and cooked quinoa.
  7. CILANTRO GINGER PESTO:
  8. Place all ingredients in a blender and pure; set aside.
  9. FENNEL ORANGE SALAD:
  10. Combine fennel and orange in a mixing bowl. Squeeze lime over and season with salt and pepper; set aside.
  11. BUTTER-POACHED ALASKA KING CRAB:
  12. 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
  13. and gently toss to coat just before serving.
  14. 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
  15. Ginger Pesto and divide evenly among bowls. Top with Butter-Poached King Crab and Fennel Orange Salad. Garnish, if desired, with Alaska
  16. Grown beet sprouts.
  17. NOTE: To make clarified butter, heat 12 oz. unsalted butter in a heavy-duty saucepan over low heat until melted. Simmer gently until foam
  18. 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,
  19. oatmeal, etc.). Line a fine-mesh strainer with cheesecloth and place over a bowl. Strain butter, leaving any solids in the pan. Store
  20. clarified butter in refrigerator up to several weeks.
Recipe Notes

Recipe by Chef Shane Moore, South Restaurant, Anchorage, AK

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