Chef's Corner

Dungeness Crab Salad with Green Peas & Mint

Ingredients

• 8 oz of fresh Dungeness Crab
• 1 lb of fresh Green Peas
• 3 teaspoons of Fresh Mint, chopped fine
• ½ cup Lemon Oil
• Juice of 3 Lemons
• 2 tablespoons of Sour Cream
• 1 tablespoon of Chive, chopped fine
• Micro Greens
• Salt & Pepper

For Sauce

• 1 Piquillo from Spain, in the can
• ¼ cup of Wasabi Oil
• 2 tablespoons of Rice Vinegar
• ¼ cup of Extra Virgin Olive Oil

Procedure for Salad

• Cook Green Peas in salty boiling water until soft
• When cooked, strain Peas and quickly soak in ice water
• Strain Peas again and squeeze out all excess water
• Pour the Green Peas in the food processor and chop them coarsely
• Keep the Peas in a non-reactive bowl
• Add Lemon Oil, Mint, Sour Cream, and Lemon Juice
• In the meantime, remove the cartilage and the excess water from the Crab and place it in a non-reactive bowl
• Add Lemon Oil, Lemon Juice, and Chives
• Mix gently
• Add Salt and Pepper if necessary

Procedure for Sauce

• Place the Piquillo and Rice Vinegar in the Blender
• While blending add both Olive Oil and Wasabi Oil until mixture is very smooth
• Add Seasoning if necessary

Plating

• Place a 3” (diameter) X 2½” (height)  ring in the center of the plate
• Pour  Green Pea puree into the ring- filling the ring halfway
• Top the ring off with the Crab Mixture
• Mix a few Micro Greens with Lemon Oil and place on top of Crab Mixture
• Finally, spoon around Piquillo Sauce