Celebrate crab season with local flavors

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