Serves 4
This fine dining recipe combines the delicate sweetness of snow crab meat with the vibrant freshness of cherry tomatoes, complemented by the luxurious richness of red caviar. The dish is finished with two exquisite sauces: a vibrant green herb sauce and a creamy crème fraîche sauce, creating a balance of textures and flavors that will delight your guests.
Ingredients:
For the Snow Crab:
- 1 lb (450g) snow crab legs, pre-cooked and shell removed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Tomato Cherries:
- 12-16 cherry tomatoes (preferably heirloom or colorful varieties)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Green Sauce:
- 1 cup fresh parsley, packed
- 1/2 cup fresh basil, packed
- 1/4 cup fresh chives
- 1/4 cup fresh mint
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Crème Fraîche Sauce:
- 1/2 cup crème fraîche
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons red caviar (preferably sustainably sourced)
- Microgreens or baby herbs (optional)
Instructions:
- Prepare the Snow Crab:
- Gently pull the crab meat from the shells and break it into bite-sized pieces. You can use a combination of claw meat and leg meat.
- Heat a non-stick skillet over medium heat. Add 1 tablespoon olive oil and season the crab meat with salt and pepper.
- Sauté the crab for 2-3 minutes until warmed through and slightly golden on the edges. Set aside and keep warm.
- Roast the Cherry Tomatoes:
- Preheat your oven to 375°F (190°C).
- Slice the cherry tomatoes in half and place them on a baking sheet.
- Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
- Roast for 10-12 minutes until softened and slightly caramelized. Remove from the oven and set aside.
- Make the Green Sauce:
- In a blender or food processor, combine the parsley, basil, chives, mint, lemon juice, olive oil, and garlic.
- Blend until smooth. Season with salt and pepper to taste.
- Transfer the green sauce to a small bowl and set aside.
- Prepare the Crème Fraîche Sauce:
- In a small bowl, whisk together the crème fraîche, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. Set aside.
- Plate the Dish:
- On each plate, drizzle a few spoonfuls of the green sauce in a circular motion.
- Place the sautéed snow crab in the center of the plate.
- Arrange the roasted cherry tomatoes around the crab meat.
- Spoon small dollops of the crème fraîche sauce around the plate.
- Gently place a teaspoon of red caviar on top of the crab or beside it.
- Garnish with microgreens or fresh herbs if desired.
- Serve:
- Serve immediately while the crab is warm, with a chilled white wine or light sparkling wine to complement the flavors.
Chef's Tip:
For an added touch of elegance, use a microplane to grate some lemon zest over the dish just before serving. This will enhance the fresh citrusy notes of the green sauce and balance the richness of the crème fraîche and caviar.
Enjoy this delicate yet flavorful dish that brings together the best of the sea and garden in every bite!
