Alaskan Dungeness Crab Salad with Sake Granite
Chef Michael McDonald of The One and Only Palmilla San Jose del Cabo, Mexico
Adapted by
January 2007

Yield: 2 Servings


    Sorbet Syrup:
  • 780 grams sugar
  • 625 grams water
  • 157 grams trimoline

    Sake Granite:
  • 6 leaves gelatin
  • 500 grams water
  • 5 grams thyme, fresh
  • 2 grams orange peel
  • 2000 grams sake
  • 190 grams glucose
  • 450 grams sorbet syrup

    Diced Apples:
  • 15 grams granny smith apple, diced fine
  • .5 gram olive oil
  • .25 gram wasabi, grated
  • Salt and pepper, to taste

  • 20 grams Dungeness Crab
  • 5 grams amazake
  • 1 gram wasabi, fresh
  • .5 gram lemon zest
  • 2 grams olive oil
  • Salt and pepper, to taste
  • 3 grams peppercress, micro

Sake Granite:
Dissolve the gelatin with part of the water by heating and stir till dissolved. Pick the thyme leaves and chop finely, mince the orange peel finely, place all in the pot, and stir. Add the sake, glucose, and sorbet syrup and stir well. Place in a shallow pan and place in the freezer. Every few hours scrape with a fork until mixture is fully frozen.

Dungeness Crab:
In a bowl place the crabmeat, amazake, wasabi, lemon zest, olive oil, salt and pepper. Carefully mix ingredients so the crabmeat doesn’t break apart too much, add peppercress, toss again then serve on top of diced apples and spoon some Sake Granite on top.


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