Yield: 4 Servings

Ingredients:

Crab Salad:
• 4 ounces Peekytoe crabmeat
• 4 Tablespoons sliced scallion
• ½ teaspoon minced Thai chili
• Olive oil to taste
• ½ teaspoon salt
  
  Custard:
• 10 ounces chicken stock
• 6 cardamom pods
• 6 ounces egg whites
• 1½ teaspoon salt
  
  Ginger Syrup:
• 7 ounces lime juice
• 10 ounces sugar
• 4 ounces ginger, sliced
  
  Dressing:
• 5½ Tablespoons Shaoxing wine*
• 4 ounces Ginger Syrup
• ½ teaspoon salt

  *Shaoxing wine is an aged Chinese rice wine.

  Garnish:
• Cilantro leaves

Method:
For Crab Salad:
In a small bowl, season crab with olive oil, scallion, chili and salt. Keep chilled until assembled.

For Custard:
Preheat oven to 300?F. Simmer chicken stock with cardamom pods for 5 minutes until infused. Remove from heat and season with salt. Whisk egg whites into the stock and then pass mixture through a sieve into a bowl. Pour custard into ovenproof ramekins. Place custard in a bain-marie and bake for 17 minutes.

For Ginger Syrup:
Bring lime juice and sugar to a boil. Add ginger slices and reduce heat to a simmer. Simmer until syrup reaches a nappé consistency. Remove from heat and let syrup steep for 10 minutes. Let cool, cover and set aside.

For Dressing:
In a small bowl, combine Shaoxing wine and ginger syrup. Season with salt and set aside.

To Assemble and Serve:
Remove custard to serving plate. Mound crab salad on top of custard and drizzle with dressing. Garnish with cilantro.

Wine Pairing:
A delicate white such as a Riesling or Chenin Blanc.

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