Alaskan Dungeness Crab Salad with Sake Granite

Adapted by
January 2007
Yield: 2 Servings


Sorbet Syrup
780 grams sugar
625 grams water
157 grams trimoline
Sake Granite
6 leaves gelatin
500 grams water
5 grams thyme, fresh
2 grams orange peel
2000 grams sake
190 grams glucose
450 grams sorbet syrup
Diced Apples
15 grams Granny Smith apple, diced fine
.5 gram olive oil
.25 gram wasabi, grated
salt and pepper, to taste
20 grams Dungeness crab
5 grams amazake
1 gram wasabi, fresh
.5 gram lemon zest
2 grams olive oil
salt and pepper, to taste
3 grams Peppercress, micro


For the Sorbet Syrup
For the Sake Granite

Dissolve the gelatin with part of the water by heating and stir till dissolved. Pick the thyme leaves and chop finely, mince the orange peel finely, place all in the pot, and stir. Add the sake, glucose, and sorbet syrup and stir well. Place in a shallow pan and place in the freezer. Every few hours scrape with a fork until mixture is fully frozen. 

For the Diced Apples
For the Crab

In a bowl place the crabmeat, amazake, wasabi, lemon zest, olive oil, salt and pepper. Carefully mix ingredients so the crabmeat doesn’t break apart too much, add peppercress, toss again then serve on top of diced apples and spoon some Sake Granite on top.