Red Deep Sea Crab Salad with Asparagus, Chanterelles, Almonds and Soy-Miso Vinaigrette

Red Deep Sea Crab Salad
Red Deep Sea Crab Salad

A fresh salad for summer featuring crab, asparagus, chanterelles and almonds.

Red Deep Sea Crab Salad with Asparagus,
Chanterelles, Almonds and Soy-Miso Vinaigrette

Serves 4

Ingredients

8 ounces red deep sea crab, shoulder meat
6 ounces asparagus, blanched and bias cut
4 ounces Chanterelles, sliced, sautéed, chilled
2 ounces sliced almonds, toasted
1 ounce green onions, sliced
1/2 ounce pickled ginger, julienned
1/4 cup celery leaves
5 ounces Soy-miso vinaigrette
2 ounces Roma tomato, concasse
1/2 each lemon, juiced

Soy-Miso Vinaigrette

1 cup soy sauce
1/2 cup Miso paste
1 cup rice wine vinegar
1 tablespoon chopped garlic
1 tablespoon minced ginger
2 teaspoons black pepper
1 tablespoon minced chives
3 cups canola oil

Directions
  1. Combine all ingredients in blender except the canola oil.
  2. Blend until smooth.
  3. Slowly add the oil to blended base until completely emulsified.
Soy Glaze Ingredients

1 pint soy sauce
1 pound brown sugar

Soy Glaze Directions
  1. Combine ingredients in sauce pot and reduce down to glaze consistency.
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