Cooking An Alaskan Sea Monster(King Crab)

In this, episode 2 of “Cooking the States,” we’re going way up north to Alaska! Alaska has a lot to offer and provides the United States with a HUGE chunk of its seafood so it only made sense to me to feature this famous sea monster, the King Crab. Cook on. 🤘🏻 Adam

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King Crab Salad + Tartare Sauce

IngredientsUSMetric

King Crab Salad

• 2 cups King Crab Meat, shredded
• 1 cup King Crab Meat, 1 inch chunks
• 1/2 cup Fresh Parsley, minced
• 2 tsp Lemon Juice, plus more to taste
• Black Pepper, to taste
• Kosher Salt, to taste

Tartare Sauce

• 1 Egg
• 1-2 Egg yolks
• 1 Tbsp Dijon Mustard
• 1 Tbsp White Wine Vinegar
• 1 cup Olive Oil
• 1.5 cups Neutral Oil
• 3 Tbsp Dill Pickles, minced
• 3 Tbsp Shallot, minced
• 1 Tbsp Capers, minced
• 1 Tbsp Fresh Parsley, minced
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

King Crab Salad

1. Mix the shredded meat with the lemon juice, parsley and drawn butter. Season with salt and pepper.
2. Top with the larger King Crab chunks and serve chilled.

Tartare Sauce

1. In a food processor blitz the whole egg, egg yolks, Dijon mustard and white wine vinegar until smooth. Slowly pour in the oils and emulsify until smooth.
2. Fold in the minced pickles, shallot, capers and parsley. Season with salt and pepper and store in the fridge until needed.

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