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With Spoons

Chef Adam Sobel of Restaurant Guy Savoy-Las Vegas, NE
Chef Adam Sobel

Restaurant Guy Savoy
Caesar's Palace Hotel and Casino
3570 Las Vegas Boulevard
Augustus Tower, 2nd floor
Las Vegas, NE

Peekey Toe Crab with Warm Heirloom Potatoes, White Truffle and Toasted Pecan
Chef Adam Sobel of Restaurant Guy Savoy—Las Vegas, NE
Adapted by
December 2006

Yield: 12 spoons


    Peekey Toe Crab:
  • 3 ounces Peekey Toe crab meat, cleaned, picked
  • 1 rib green celery, brunoise
  • 1 Tablespoon Fuji Apple, brunoise
  • 1 teaspoon vanilla oil
  • 1 Meyer lemon, juiced
  • 1 Tablespoon grapeseed oil-mayonnaise
  • 1 Tablspoon whipped cream
  • 1 teaspoon parsley, julienne

    Warm Heirloom Potatoes:
  • 6 mixed color Marble potatoes
  • 2 garlic cloves, halved
  • 1 sprig thyme
  • Pecan oil, to taste
  • 2 shallots, minced
  • Sherry vinegar, to taste
  • Handful toasted pecans, chopped

    To Assemble:
  • 1 small Alba white truffle

For the Peekey Toe Crab:
Mix crab, celery, apple, shallot , drizzle of vanilla oil, lemon juice and mayo in a small bowl season and the fold in whip cream and parsley julienne. Chill until plate up

For the Warm Heirloom Potatoes:
Separate potatoes by color and size and cook accordingly. Place potatoes in a small sauce pot and cover with cold water, add salt and a ¼ clove of garlic as well as a small sprig of thyme bring up to a simmer and cook til tender. When cooked, remove from water and peel potatoes while they are still warm. Cut into ¼ inch small dice and mix with pecan oil, minced shallots, sherry vinegar and chopped toasted pecans.

To Assemble:
Place potatoes on the base of the spoon, make sure to drizzle any extra vinaigrette and pecans back onto the potatoes. Spoon the crab salad on the warm potatoes and shave a few slices of truffle on each spoon. Garnish with parsley and fleur de sel.


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