Crab, Crab Custard, Micro Sage
Chef Akino West of Rosie’s | Miami
Yield: 4 servings
Adapted by StarChefs | July 2023
INGREDIENTS
Crab Custard:
700 grams crab meat
250 grams heavy cream
200 grams whole milk
170 grams egg yolks
50 grams sliced ginger
30 grams sliced roasted garlic
20 grams Fresno chiles
12 grams Fresh Origins Micro Sage™
12 grams smoked salt
Grilled Filet Mignon:
Four 8-ounce filet mignon steaks
Kosher salt
Cracked black pepper
To Assemble and Serve:
Crab meat
Fresh Origins Micro Sage™
METHOD
For the Crab Custard:
In a blender, purée crab, cream, milk, eggs, ginger, garlic, chiles, and Fresh Origins Micro Sage™ for 2 minutes on high speed. Transfer to a wide pan over medium heat and cook, continuously whisking, until the mixture thickens and can coat the back of a spoon. Strain through a chinois into a nonreactive container. Season with salt and set aside.
For the Grilled Filet Mignon:
Prepare and heat grill. Season meat generously with kosher salt and fresh cracked pepper, then grill to desired temperature. Let rest and slice.
To Assemble and Serve:
On a serving platter, arrange sliced Grilled Filet Mignon. Spread Crab Custard over Grilled Filet Mignon and garnish with crab meat and Fresh Origins Micro Sage™.
