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Dungeness Crab in Miso Vinaigrette with Micro Shiso

This minimally adorned, luscious appetizer recipe features winter’s fresh Dungeness crab with an Asian accent. An umami-rich spoonful offers the perfect food pairing with Jordan Russian River Valley Chardonnay.

Ingredients

For the miso vinaigrette

  • 2 Tbsp white or shiro miso

  • 2 tsp ginger, peeled and freshly grated

  • ½ tsp shichimi togarashi

  • 2 scallions, thinly sliced

  • ¼ cup freshly squeezed yuzu or Meyer lemon juice

  • 1 Tbsp mirin

  • ½ cup Jordan Extra Virgin Olive Oil

  • ½ cup rice, grape seed or canola oil

  • 1 Tbsp white sesame seeds, toasted

  • salt and freshly ground black pepper

For the crab

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • 1 fennel bulb, roughly chopped

  • 2 celery ribs, roughly chopped

  • 2 leeks, roughly chopped

  • ½ bunch parsley

  • ½ cup kosher salt

  • 12 black peppercorns, crushed

  • 3 cups dry white wine

  • 2 live Dungeness crabs, about 1½ pounds each

  • Jordan Extra Virgin Olive Oil, for garnish

  • Red micro shiso, for garnish

Ingredients

For the miso vinaigrette

  • 2 Tbsp white or shiro miso

  • 2 tsp ginger, peeled and freshly grated

  • ½ tsp shichimi togarashi

  • 2 scallions, thinly sliced

  • ¼ cup freshly squeezed yuzu or Meyer lemon juice

  • 1 Tbsp mirin

  • ½ cup Jordan Extra Virgin Olive Oil

  • ½ cup rice, grape seed or canola oil

  • 1 Tbsp white sesame seeds, toasted

  • salt and freshly ground black pepper

For the crab

  • 3 Tbsp Jordan Extra Virgin Olive Oil

  • 1 fennel bulb, roughly chopped

  • 2 celery ribs, roughly chopped

  • 2 leeks, roughly chopped

  • ½ bunch parsley

  • ½ cup kosher salt

  • 12 black peppercorns, crushed

  • 3 cups dry white wine

  • 2 live Dungeness crabs, about 1½ pounds each

  • Jordan Extra Virgin Olive Oil, for garnish

  • Red micro shiso, for garnish

Instructions

serves 6

To prepare the vinaigrette, place miso, ginger, shichimi togarashi, scallions, yuzu or lemon juice and mirin into a blender. Blend at medium speed and slowly pour oils into the blender in a steady stream to emulsify. Transfer to a bottle, stir in sesame seeds; season to taste with salt and pepper, and reserve.

For the crab, prepare an ice bath by filling a large bowl with ice and water.

In a 3-gallon stockpot heat the olive oil until it shimmers then add fennel, celery and leeks, sautéing until just translucent. Add the parsley, salt, peppercorns, wine and two gallons of water and bring to a boil. Lower the crabs into the pot and cook over high heat for 10 minutes or until shells turn red.

Remove crabs with tongs and plunge into ice bath to stop cooking. Clean crabs, pick over meat, discarding any bits of shell and reserve the chunks of crab.

Toss crab with just enough miso vinaigrette to lightly coat. Gently pile one tablespoon of crab on each Chinese spoon, drizzle with Jordan extra virgin olive oil and garnish with shiso leaves.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.