|"Drunken" Peekytoe Crab Salad with Soft Cardamom Custard
Chef Angelo Sosa, formerly of Yumcha - New York,
Adapted by StarChefs.com
Yield: 4 Servings
For Crab Salad:
In a small bowl, season crab with olive oil, scallion, chili
and salt. Keep chilled until assembled.
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.
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.
A delicate white such as a Riesling or Chenin Blanc.
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