Warm Crab Salad with Shellfish Broth and Soy Braised Daikon

By Gail Poll

Spa Cuisine

Ingredients

• For the Crab Salad:
• 12 oz. Crabmeat
• 2 T lime juice
• 2 T low-fat mayo
• 2 T red bell pepper, minced
• 1 T minced shallot
• 1 T minced jalapeno chili
• 1 T chopped fresh chives
• 1 T chopped parsley
• Kosher Salt and Fresh Ground Pepper
• For the Shellfish Stock:
• 5 lb. Lobster Shells
• 2 T. Canola Oil
• 1/2 c. Chopped Carrot
• 1/2 c. Chopped Celery
• 1 c. Chopped Leek
• 2 T. Tomato Paste
• 1 c. full bodied Red Wine
• For the Daikon:
• 1 c. peeled daikon, med diced (3/4")
• 1 T. lo-salt Soy Sauce
• 1 T. Mirin
• 1 T. Yuzu Juice
• 2 tsp. Rice Vinegar
• 1/4 c. Water
• 3 c. Shellfish Stock
• 1 T. coarsely chopped Cilantro
• For the Garnish:
• Fresh Ground Black Pepper
• 4 tsp. assorted fresh micro herbs

Details

Preparation time 280mins
Cooking time 310mins

Preparation

Step 1

For the Salad:

Preheat oven to 350.

Line a sheet pan with parchment. Place 4 ring molds (3") on paper.

In a bowl mix Crab, Lime Juice, Mayo, Bell Pepper, Shallot, Chili, Chives, Parsley, and 1/4 tsp. each S and P.

Fill ring molds.

Bake 10 minutes.

For the Broth:

Preheat oven to 400 degrees.
Place lobster shells in roasting pan and roast for 40 minutes.
Heat oil in stockpot on Med-hi.
Add carrot, celery leek, and saute 10 min.(Golden brown and caramelized).
Add Tomato Paste and cook 2 to 3 minutes.
Deglaze pan with wine and cook 3 min. till mostly absorbed.
Add shells and water to cover three quarters.
Boil, reduce to low, simmer slowly, uncovered, 3 hours, skimming every 30 minutes.
Strain and continue to cook, uncovered, med-lo until reduced to 2 quarts.

For the Daikon:

Place Daikon, Soy Sauce, Mirin, Yuzu, Vinegar and Water in pan.
Simmer about 5 minutes, till daikon is soft.
Add stock (3 cups) and cilantro, and heat till hot.

Assembly:

Place warm crab salad in the center of each bowl.
Carefully remove the ring mold.
Ladle broth and daikon mixture around salad.
Top with ground pepper.
Sprinkle 1 tsp. herbs over each bowl.