Taste the treasures of the Sea!

Fresh King crab and Ahi tuna tartare are paired with a spicy avocado salad and topped with a Yuzu sherbet for an elegant, healthy dish.

For Avocado Salad

• 1 avocado, small dice
• 1 lime, juiced
• 1 serrano chili
• 1 tablespoon fresh cilantro, chopped
• 1 tomato, brunoise
• salt and pepper to taste
• hot pepper sauce to taste

For King Crab Legs

• 1 1/2 ounces King crab leg, de shell, separate legs and knuckles
• 1 lime, juiced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chives, chopped

For King Crab Salad (Knuckles)

• King crab knuckles
• 1 each lime, juice of
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chives, chopped

For Tuna Tartare

• 10 ounces Ahi tuna
• 1 tablespoon sesame seed oil
• 1 tablespoon soy sauce
• 1 lime, zest of
• 1 tablespoon sesame seeds, white
• pinch Piment d’Espelette
• salt and pepper to taste
• sriracha sauce to taste

For Yuzu Sherbet

• 4 cups creme fraiche
• 3 cups simple syrup
• 1 cup yuzu puree
• 1/2 cup yuzu juice
• pinch fleur de sel

Preparation:

• FOR AVOCADO SALAD
  Place avocado in mixing bowl with lime juice, serrano chili, fresh cilantro and diced tomato brunoise. Season with salt, pepper and hot sauce to taste.
• FOR TUNA TARTARE
  Dice Ahi tuna, season with Sriracha sauce to taste. Add sesame oil, soy sauce, lime zest and sesame seeds. Season to taste with salt and Piment d’Espelette.
• FOR KING CRAB SALAD
  De-shell and remove all ligaments from crab legs. Cut into uniform pieces and lay them out on a sheet pan. Season the crab with lime juice and olive oil. Sprinkle with fresh chives. Use all the knuckle meat. Clean it and remove all shells, season with the same seasoning as per the King crab legs and preserve until plating.
• FOR YUZU SHERBET
  Combine all of the ingredients together in a bowl. Pour into ice cream machine and spin until done.
• TO PLATE
  Take a stainless steel ring mold and start layering the salads, beginning with the King crab knuckle salad, avocado salad, tuna tartare salad, and topped with King crab legs. Garnish with a quenelle of yuzu sherbet.

1-1/2 pounds Alaska King crab legs (about 4 legs)
3 Tablespoons unsalted butter, melted

Warm Lemon-Cilantro Sabayon:
4 large egg yolks
1/4 cup dry white vermouth
1/4 cup fresh lemon juice
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
Small pinch cayenne pepper
6 Tablespoons heavy cream
1/4 cup chopped cilantro

Twist and separate the sections of crab legs at the joints, while pulling out the long pieces of cartilage that run into the adjacent sections. Using kitchen shears, cut the shells open and remove the leg meat. Pick the body meat from the sections of crab at the base of the legs. Pat the crabmeat dry on paper towels. You should have at least 12 ounces.

Choose eight individual gratin dishes, eight 4 to 6 ounce ramekins, or one small shallow baking dish. Brush the inside of the dish or dishes with melted butter. Arrange the crabmeat in the dishes, breaking the large pieces apart if necessary to fit. Brush the crabmeat with melted butter, cover the dishes, and refrigerate until almost ready to serve.

Sabayon: Choose a medium-sized stainless steel mixing bowl and a saucepan on which it will sit. Fill the saucepan with about 2 inches of water. When the bowl rests on the pan, the bottom should not touch the water. Bring the water to a boil.

Prepare a large bowl filled with ice water and have ready.

Whisk the egg yolks with the vermouth, lemon juice, mustard, salt, and cayenne in the mixing bowl. Place it over the boiling water and whisk vigorously until the sabayon becomes very thick and fluffy, about 2 to 3 minutes. Plunge the bowl the larger bowl filled with ice water, and whisk until the sabayon is cold to the touch.

In a separate bowl, whip the heavy cream until it forms soft peaks, then whisk it into the sabayon. Stir in the cilantro. Refrigerate the sabayon in a covered container until you are ready to finish the dish. It will keep up to a day.

To serve, preheat the oven to 300ºF with the oven rack in the upper third. Bake the dish or dishes of crabmeat, uncovered, until just warm, 7 to 8 minutes. Remove the dishes from the oven and turn the boiler on high. Spoon the sabayon over the crabmeat. Broil until the top of the sauce is nicely browned. Serve right away with slices of crusty baguette.

Nutrients per serving: 185 calories, 11g total fat, 6g saturated fat, 57% calories from fat, 169mg cholesterol, 17g protein, 1g carbohydrate, 0 fiber, 905mg sodium, 61mg calcium and 200mg omega-3 fatty acids.

• 3 bottles premium ale
• 3 lemons, cut in 1/2
• 1 head garlic, split in 1/2
• 3 pounds Alaskan king crab legs, split
• Drawn butter, for serving

Directions

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.

Ingredients

• 1/4 cup (1/2 stick) butter
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon minced shallot
• 1 1/2 teaspoons dried crushed red pepper
• 2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
• 2 tablespoons chopped fresh thyme, divided
• 2 tablespoons chopped fresh parsley, divided
• 1/2 cup blood orange juice or regular orange juice
• 1 teaspoon finely grated blood orange peel or regular orange peel

Preperation

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.

Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

While the season started out with extremely high prices, the market has flexed causing the prices to drop. The Asian market has pushed back on the early high prices forcing the US crab market to absorb live crab stocks. Crab prices have gone from as high as $5.00 to the boat to a huge drop to as low as $3.00 in some areas.

Here’s what some of our outstanding customers think about our Live Crab Program!

INGREDIENTS for 2 Servings

• 2 Yukon Gold potatoes, brunoised
• ½ Spanish onion, small diced
• 1 ½ cup water
• 2 oz fresh peas, blanched, shocked, and drained
• 2 teaspoons fresh mint, finely chopped
• ½ lemon, zested
• 1 tablespoon butter
• 3 tablespoons mascarpone cheese
• 2 oz king crab meat
• 8 oz extra virgin olive oil
• 1 lemon, halved
• 6 fresh mint leaves

DIRECTIONS