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

Yield: 1 Serving

Ingredients:

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

Dressing:

• 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

Garnish:

• Mix of baby tatsoi, mizuna, and opal basil

Method:
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.