Dungeness Crab
Almond Milk Vadouvan, Pickle Kohlrabi, Apples, Fresno Chiles, Curry Crab Oil, Chives
Chef Johnny Courtney of Atoma | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: will Blunt
INGREDIENTS
Almond Milk:
300 grams raw almonds
Vaudavan Paste:
1 kilogram diced Walla Walla onions
225 grams diced shallots
200 grams olive oil
50 grams garlic
24 grams ground turmeric
15 grams Aleppo pepper
5 grams yellow mustard
4½ grams fenugreek
4 grams ground cumin
20 curry leaves
15 pods green cardamom, seeded
10 whole cloves
4 pods black cardamom, seeded
Almond Milk Vadouvan:
Juice of 1 lime
Kosher salt
Dungeness Crab:
35 grams Dungeness crab meat, shells reserved
1 teaspoon diced chives
1 teaspoon chervil
1 teaspoon tarragon
Olive oil
Kosher salt
Juice of 1 lime
Curry Crab Oil:
800 grams olive oil
225 grams shallots
100 grams tomato paste
50 grams garlic
10 curry leaves
Pickled Kohlrabi:
1 piece kohlrabi, julienned
1.2 kilograms rice vinegar
800 grams granulated sugar
150 grams kosher salt
To Assemble and Serve:
Diced apples
Diced Fresno chiles
Sliced chives
Flaky sea salt
METHOD
For the Almond Milk:
In a Vitamix Commercial blender, add almonds and 900 grams water. Blend 30 seconds. Transfer to an airtight container and refrigerate overnight. The next day, strain through a nut milk bag. Transfer to an airtight container and refrigerate.
For the Vadouvan Paste:
Heat oven to 300°F. In a heavy-bottomed pan over low heat, add onions, shallots, and oil. Sweat until alliums are soft and translucent. Add remaining ingredients. Cook until aromatic, stirring frequently. Transfer mixture to a half sheet tray and toast 30 minutes, stirring every 5 minutes. Remove from oven. Transfer mixture to a Vitamix Commercial blender. Blend until smooth. Let cool. Transfer to an airtight container and set aside.
For the Almond Milk Vadouvan:
In a pot over medium-high heat, add 760 grams Almond Milk and 28 grams Vadouvan Paste. Using a Vitamix Commercial immersion blender, purée until smooth. Season with lime juice and salt. Transfer to an airtight container and refrigerate.
For the Dungeness Crab:
In a mixing bowl, combine crab, chives, chervil, and tarragon. Toss with desired amount oil to evenly coat. Season with salt and lime juice. Cover and refrigerate.
For the Curry Crab Oil:
In a sauté pan over medium flame, heat oil. Add all ingredients and 580 grams reserved crab shells. Toast until fragrant. Strain mixture through a coffee filter and set aside.
For the Pickled Kohlrabi:
Place kohlrabi in a nonreactive container and set aside. In a stock pot over medium-high heat, bring vinegar, sugar, salt, and 2.2 kilograms water to a boil. Pour pickling liquid over kohlrabi. Cover and refrigerate.
To Assemble and Serve:
Place small ring mold in the center of a shallow serving bowl. Fill with Dungeness Crab. Top with desired amount apples, chiles, and chives. Remove ring mold and top with desired amount Pickled Kohlrabi. Place 3 spoonfuls Almond Milk Vadouvan around Dungeness Crab. Drizzle with desired amount Curry Crab Oil. Finish with sea salt.
