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America’s Next
Generation of Chinese Cuisine
Rooted in Tradition

Chef Angelo Sosa
Chef Angelo Sosa

"Drunken" Peekytoe Crab Salad with Soft Cardamom Custard
Chef Angelo Sosa, formerly of Yumcha - New York, NY
Adapted by

Yield: 4 Servings


    Crab Salad:
  • 4 ounces Peekytoe crabmeat
  • 4 Tablespoons sliced scallion
  • ½ teaspoon minced Thai chili
  • Olive oil to taste
  • ½ teaspoon salt

  • 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

  • 5½ Tablespoons Shaoxing wine*
  • 4 ounces Ginger Syrup
  • ½ teaspoon salt

    *Shaoxing wine is an aged Chinese rice wine.

  • Cilantro leaves

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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  •    Published: June 2006
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