From
the PONTI SEAFOOD GRILL
Chef Jake Reagan  CRAB
SALAD
(serves 1)
3 oz. Dungeness crab
2 oz. ripe mango diced
2 slices ripe mango diced
1 tbsp. Italian parsley Chiffonade
Zest and juice of 2 tangerines
1 egg yolk
2 cups canola oil
1 bunch chives
Salt & pepper to taste
Aioli:
Add zest, juice and yolk to food processor and process them slowly.
Add 1 cup
Canola oil until emulsified and add salt & pepper to taste.
Chive Oil:
Blanch chives in boiling water for 10 seconds in strainer. Then straight
from hot water, plunge into ice water. When cold, squeeze out excess
water, chop finely, then add to a blender with the other cup of oil.
Strain through a coffee filter until clear.
To Plate:
Toss crab with parsley and enough aioli to coat. In 3-inch diameter
ring mold put ½ crab. Then put diced mango on top of crab,
then rest of crab on top of that. Garnish with mango slices. Drizzle
plate with olive oil. Garnish top with parsley sprig.
Serve with Brooks Riesling.
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