Celebrate crab season with local flavors

February 24, 2009 4:32:13 PM PST
Learn to celebrate our local flavors with a tasty crab salad recipe from La Folie.

Recipe: Crab Salad
Makes 6 portions

  • 4 sheets gelatin, soaked in cold water to soften
  • 1 1/2 cups of coconut milk
  • 1 1/2 cup canned pineapple juice
  • 2 tablespoons olive oil
  • 1 tablespoon Madras curry powder
  • 1 tablespoon lemon juice
  • 3 cups Dungeness crab meat
  • 1 tablespoon micro greens
  • salt and black pepper
  • 1 tablespoon paddlefish roe caviar
  1. Drain gelatin; put in a glass bowl, place in a microwave oven, and heat on full power until gelatin dissolves. 15-20 seconds. Pour mixture into a blender with coconut milk and pineapple juice; whirl to blend.

  2. Line a rimmed 5 by 8 inch pan with plastic wrap; our gelatin mixture into lined pan. Chill pineapple panna cotta until firm.; cut into 6 equal rectangles.

  3. In a bowl, mix olive oil and curry powder; add lemon juice.

  4. Add crab, pineapple and micro greens (save a few sprigs for garnish) to bowl; mix gently, seasoning with salt and pepper. Set a panna cotta rectangle on each plate; top equallt with crab salad.
To serve: If desired lay a crisp baked tuile wafer (same size as panna cotta) onto each salad. Garnish with micro greens and caviar.

Guest and restaurant information:
Roland Passot, owner/chef
La Folie
2316 Polk Street
San Francisco, CA 94109
Phone: (415)776-5577
Restaurant website: www.lafolie.com Event website: www.sfchefsfoodwine.com


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