Recipe by: Mark Dommen
One Market Restaurant
San Francisco, California
Serves 4
Ingredients
12 oz. Dungeness crab, cleaned,
body and leg meat
¼ cup + 2 Tbsp. lemon oil
Lemon juice, to taste
1 small green papaya
Sea salt
1/3 cup lime juice
1/3 cup fish sauce
2 Tbsp. sugar
1 jalapeno, peeled, diced
1 pomelo, segmented
1 blood orange, segmented
1 qrapefruit, segmented
¼ cup peanuts, toasted, crushed
Micro cilantro
Directions:
If cooking the crab, start with a 2+ pound live crab. Bring a large pot of water to a boil; pot needs to be large enough to hold crab. When water is boiling, add crab and cook for 16 minutes at a steady simmer. Remove crab from water and allow to cool. Clean, crack and pick meat from shells. Place body meat in a small bowl, separate from larger leg sections. Toss body meat with 2 tablespoons of lemon oil and lemon juice to taste. Mix and set aside.
For the green papaya, peel papaya and cut into a fine julienne, using a mandolin. Salt papaya liberally and mix well. Set aside.
To make the dressing for the papaya, combine lime juice, fish sauce, sugar and ¼ cup of lemon oil. Whisk together and set aside.
With a vegetable peeler, peel skin off the jalapeno pepper, then dice finely.
Peel and segment each of the citrus fruits, keeping each one separate from the others.
Rinse salt off green papaya with water and dry, using a clean kitchen towel or napkin. Dress papaya with lime and fish sauce dressing. Mix well and allow to sit.
To serve:
Divide Papaya amoung four ring molds. Top with marinated crab body meat. Garnish top of crab with an assortment of citrus segments. Top with crab legs. Finally, sprinkle with diced jalapeno, chopped peanuts and micro cilantro. Drizzle the whole salad with a little more lemon olive oil.
Conservation note
Seafood Watch recommends wild caught Dungeness crab from the U.S. and all Dungeness crab that is Marine Stewardship Council certified.
Recipe courtesy of Seafood Watch ® a registered service mark of the Monterrey Bay Aquarium Foundation.
Photo Credit: Laim Mayclem
