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summer drinks vol.III

8 West 58th St.
New York, NY 10019
(212) 752-6200

Alaskan King Crab, Spicy Avocado, and Preserved Tomatoes
Chef Vincent Chirico of Frederick’s-New York, NY
Adapted by StarChefs

Yield: 1 Serving


    Preserved Tomatoes:
  • ½ cup grape tomatoes
  • 1 cup rice wine vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 Thai chili
    Spicy Avocado:
  • ½ avocado, large dice
  • ½ teaspoon hot sesame oil
  • 1 ounce red onion, finely diced
  • 1 teaspoon olive oil
  • ½ teaspoon lime juice
  • 1 ounce chopped scallion
  • 1/8 ounce chopped cilantro
  • Juice from lemons that are preserved
  • High quality extra-virgin olive oil
  • Fresh chopped Thai basil
    Alaskan King Crab:
  • 1 whole Alaskan King Crab leg
  • Mix of baby tatsoi, mizuna, and opal basil

For the Preserved Tomatoes:
Blanch and peel tomatoes, and set aside. Combine all liquids and Thai chili in a sauce pot and bring to a boil. Remove from heat and let cool. Add tomatoes to the cold liquid and let marinate for two days.

For the Spicy Avocado:
Mix all ingredients in stainless steel bowl. Do not mix too vigorously in order to keep avocado coarse.

For the Dressing:
Whisk all ingredients together in a mixing bowl.

For the Alaskan King Crab:
Bring a pan of water to a boil. Place crab leg in steamer basket and steam over boiling water. Remove crab leg from heat and let cool. Remove shell and cartilage and cut crab meat into 1- inch pieces.

To Serve:
Place the avocado, tomato, and crab separately on plate. Drizzle dressing over the crab first and then over the other ingredients. Garnish with fresh mixed greens and serve.



  • Farm Fresh Markets: Summer 2004
  • Forum: Fruity Wines

  •    Published: July 2005

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