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Chef Adam Hoffman of Roverís Ė Seattle, WA
Chef Adam Hoffman
2808 East Madison Street
Seattle, WA
(206) 325-7442

Dungeness Crab Salad with Osetra Caviar and Champagne Sabayon
Chef Adam Hoffman of Rover’s – Seattle, WA
Adapted by
April 2009
Yield: 4-6 Servings


Crab Salad:
3 pounds Dungeness crab (1 to 2 depending on size)
2 ounces olive oil
2 ounces rice wine vinegar
2 tablespoons chopped chives
Freshly ground white pepper

2 egg yolks
3 to 4 ounces Champagne
2 ounces heavy whipping cream
4 ounces unsalted butter
Sea salt
Freshly ground white pepper

To Assemble and Serve:
1 ounce osetra caviar
Fresh arugula


For the Crab Salad:
Cook the crab in heavily salted boiling water for about 3 minutes per pound (live weight). Allow the crab to rest 10 minutes, pick all of the crab meat and chill it.

Mix the olive oil, rice vinegar, chives and pepper together and gently toss with the chilled crab meat. Set aside.

For the Sabayon:
Place a small amount of water in a large pot and place a mixing bowl on top. Bring the water to a simmer. Add the yolks and Champagne to the bowl and whisk until the mixture’s temperature reaches about 140°F. The mixture should froth up and thicken. In two separate pots, reduce the cream by half and melt the butter. Slowly add the melted butter to the yolk mixture while whisking. Once the butter is incorporated, add the reduced cream. Season with sea salt and freshly ground white pepper.

To Assemble and Serve:
Place the marinated crab over a bed of arugula. Add the caviar to the sabayon and pour over the crab.

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