This is one of those recipes that make you look like a Michelin-level chef. And like most favorite recipes on Galavante, you won’t need a Cordon Bleu diploma to pull it off. Even better is that it looks beautiful on your plate, and is guaranteed to impress even your foodie friends. This is the king crab recipe you need this summer.
Thanks Sant Ambroeus
Inspired by the days of sitting outside Sant Ambroeus in the West Village, I’ve been recreating their iconic Insalata di Nettuno, a king crab and fennel salad that may just make you a better person. It’s currently not on the takeout menu, so I’ve been making this gem at home since the start of the summer.
There are so many good memories I have of spending hours with friends at an outdoor table of Sant Ambroeus’ West Village outpost, with their true-blue European hospitality. There may be a line of people waiting for a table, but they never rush you out. In fact, they encourage you to order another coffee or affogato – a big scoop of their vanilla gelato with espresso poured on top.
As Easy as King Crab
If you don’t cook, then this is the king crab recipe for you, because it’s literally a no-cook operation. It’s all about assembling the highest quality ingredients. The hardest part is thawing the king crab and cutting it out of the shell which, with a good pair of scissors, is a lot easier than the work it normally takes to de-shell crab. It’s also guilt-free: if you’re dairy-free, gluten-free, and trying to shed a few pounds, this is the salad you can eat in quantity and still be low-carb and stay on the diet.
Serves 4
Ingredients
1.5 lbs Steamed king crab in shell
1.5 bulbs Fresh fennel
2 small Oranges
1 Meyer lemon
Olive oil
Fleur du Sel
Directions
Lay out four presentation plates, where you’ll assemble the king crab recipe. I like to use shallow bowls where you get just a glimpse of the top layers.
Prepare the King Crab
The most labor intensive part of this king crab recipe is to prep your crab. With a sharp pair of kitchen scissors, tackle the legs first and cut them into uniform pieces. Gently slide out the crab; the crab should slide right out. Because the crab is uniform, these parts will be your main presentation pieces. Sprinkle with 2 wedges of the Meyer lemon and a drizzle of olive oil and set aside.
Next gently take a seafood pick and slide out the knuckles of the king crab. Set aside on a separate plate and sprinkle with lemon and olive oil.
Lastly in the prep of this part of the king crab recipe is to crack the claws. Remove the meat. As with the other parts of the crab, sprinkle with a lemon wedge and olive oil and set aside.
The Art of Supreming Your Orange
This king crab recipe is 50% ingredients and 50% presentation. Therefore your orange needs to be pretty. There’s no easy way to explain supreming an orange, so until we have our video up on Galavante, Martha Stewart has a solid tutorial. The nutshell is supreming takes away all the bitter parts of the orange (aka the white skin). One your orange is supremed, cut the orange horizontally so you have beautiful even circles.
Tips for the Fennel
This is the one ingredient where how you cut it will directly impact your king crab recipe. The fennel needs to be shaved razor thin. To achieve this, I like to use a vegetable peeler. Shave your fennel and drizzel with just a touch of olive oil, lemon and fleur du sel.
A Go-To Vinaigrette
In a bowl squeeze out the remaining half Meyer lemon. This should yield about 2 tablespoons. Add more lemon if needed. You can also add the juice from the unused orange skins when you supreme your orange. Then I’m a slow drizzle add in your olive oil while constantly whisking to emulsify the dressing. Add fleur du sel to taste. Set aside at room temperature.
Time to Assemble the King Crab Recipe
Now this is the part where your inner artist can shine throuhh go. On the base layer, spread your knuckle meat evenly across 3/4 bottom of the plate, or across the full bottom of the bowl. Next add a layer of your microgreens or mache to cover. Then on top of your greens, place one of the orange slices so it becomes the center of the dish. From there, artfully stack your shaved fennel high atop the orange slice. Lastly, stack your square pieces of king crab. Add a few pieces of microgreens or edible flowers to garnish. Serve the dressing on the side and enjoy with your guests.
