Crab, Sunchoke, Rice Cracker, and Grapefruit-Rutabaga Jus

Adapted by
September 2013
Yield: 20 servings


Wild Rice Cracker
2 cups wild rice
fryer oil
Sunchoke Purée
8 ounces sunchokes, peeled and diced
2 1/2 cups whole milk
1 large onion, chopped
1 fennel bulb, chopped
2 lemons, quartered
4 cloves garlic, crushed
4 sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
1 Dungeness crab
Grapefruit-Rutabaga Jus
1/2 teaspoon allspice berries
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ground mace
1 stick cinammon
4 large rutabagas, juiced
Juice of 4 red grapefruits, strained
1 gram saffron
1 bay leaf
To Assemble and Serve
4 butter, diced and room temperature
celery leaves


For the Wild Rice Cracker:

Bring a pot of salted water to a boil. Cook rice until mushy. Drain and transfer to food processor; purée. Spread rice evenly and as thinly as possible on a silicone-lined sheet tray. Dry in dehydrator, flipping once, until crisp. Heat oil in deep fryer to 350°F. Break dried rice sheet into small crackers and fry until puffed and crisp. Drain on paper towels until cooled completely. Set aside in airtight container with desiccant.

For the Sunchoke Purée:

In a small pot over low heat, combine sunchokes and milk and cook until tender. Drain sunchokes, reserving milk. In a blender, purée sunchokes, adding milk as necessary. Season with salt, cover, and keep warm.

For the Crab:

Bring large pot of salted water to simmer. Add onion, fennel, lemons, garlic, thyme, and peppercorns. Return to simmer. Add crab and cook 4 to 5 minutes. Shock in ice water bath until chilled; reserve 2 cups cooking liquid to reheat crab. Remove legs from crab and remove meat from legs; discard shell and body. Let meat come to room temperature for service.

For the Grapefruit-Rutabaga Jus:

In a sauté pan on medium heat, toast allspice, coriander, fennel, nutmeg, cloves, mace, and cinnamon. In a medium pot over medium heat, combine rutabaga and grapefruit juices, saffron, and bay leaf. Add spices and reduce by half, being careful not to bring to rapid boil. Strain through chinois into saucepan, cover, and keep warm over low heat.

To Assemble and Serve:

Slowly add butter to Grapefruit-Rutabaga Jus, whisking to combine, and remove from heat. Gently reheat Crab in reserved cooking liquid. Spoon 3 small mounds of Sunchoke Purée into serving bowl. Break 1 Wild Rice Cracker into thirds and arrange atop purée. Season Crab and arrange in bowl. Garnish with celery leaves and finish with 2 tablespoons Grapefruit-Rutabaga Jus.