The American Restaurant Recipe: Crab Salad

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The American is celebrating 40 years of being in business.

Crab Salad:

3 oz fresh crab
1 lemon, zest & juice
1 T extra virgin olive oil
To taste sea salt, chili pepper

Pick through crab to remove any shell, careful not to break up meat.

10-15 minutes prior to serving place in a bowl & fold in lemon juice & zest, olive oil, salt & pepper. Chill & allow to marinate until served.

Whipped Coconut Milk-Avocado

1 ea ripe avocado
½ C coconut milk
1 T extra virgin olive oil
1 ea lemon, juiced
1 ea lime, juiced
To taste salt

Place all ingredients in a blender & puree until smooth & airy, season with salt.

Compose salad
3 oz  seasoned crab
2 oz whipped coconut milk-avocado
4 ea grapefruit segments
2 oz fresh hearts of palm, shaved with vegetable pealer
¾ oz caviar
1 oz extra virgin olive oil
½ oz cilantro leaves

Cut grapefruit segments & place on a baking tray. Char grapefruit with blowtorch, quickly not to cook too much, but long enough to char black.

Plate grab salad with charred segments, whipped avocado, shaved hearts of palm, caviar & cilantro leaves. Drizzle with extra virgin olive oil & finish with maldon sea salt, espelette & cilantro leaves.



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