8 West 58th St.
New York, NY 10019
King Crab, Spicy Avocado, and Preserved Tomatoes
Chef Vincent Chirico of Frederick’s-New
Adapted by StarChefs
Yield: 1 Serving
- ½ cup grape tomatoes
- 1 cup rice wine vinegar
- ½ cup sugar
- ½ cup water
- 1 Thai chili
- 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
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
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.