Jumbo Lump Crab Salad with Yuzu Aioli, Avocado Mousseline, Pink Grapefruit, Jalapeno Pepper, and Shaved Radishes
Recipe by Matt O'Connor, Director of Food, Beverage and Culinary Operations at Wee Burn Country Club,
Darien, Connecticut, USA. Image by Matt O'Connor
In a medium bowl, whisk the lemon juice, mustard, sugar, salt, and egg yolks until smooth. While whisking, slowly stream in the oil until a thick mayonnaise forms. Whisk in the yuzu juice and yuzu kosho paste until smooth—season with salt and reserve cold for service.
Remove the avocado flesh and immediately toss with lime juice, then transfer to a food processor and blend until creamy, scraping down the sides of the food processor. In a separate bowl, whisk the Crème Fraiche to medium peaks. Add an equal part of the puréed avocado into the whisked Crème Fraiche with a spatula. Season with sea salt to taste and a pinch of sugar. Fold ingredients together until the mixture is well blended.
Put into a piping bag with a fine, straight tip.
Toss the crab meat with the yuzu aioli and season with salt and pepper. Chef Note: Mixed gently so as not to break up any of the lumps of crab)
Place a ring mold onto the serving plate and divide the crab mixture into 4 separate portions. Pack the crab meat in tightly before releasing it from the ring mold. Pipe small dots of avocado mousseline onto the top of the crab mixture. Equally layer the grapefruit supremes, sliced radishes, and shaved jalapeno on top of the crab mixture, making sure the guest can still see the pipes of avocado mousseline. Garnish with micro cilantro and sea salt. Serve immediately.
Maison Belles Côtes Sancerre 2020
The outdoor dining area at Wee Burn Country Club, Darien, Connecticut. Image courtesy Wee Burn Country Club.