Crab with Pickled Watermelon and Bisque Sauce
Main Dishes • Kazakhstani
Description
This recipe was shared with us by John Smith. It was prepared during an expedition to the Mammoth Camp in the Kola Peninsula.
Ingredients
- King crab back claws 4 pieces
- Onion 15 oz
- Carrot 15 oz
- Water 5 qt
- Garlic 0 oz
- Grated Ginger Root 0 oz
- Butter 10 oz
- Yakiniku sauce 0 oz
- Schisandra berry 1 piece
- Watermelon 5 oz
- Soy Sauce 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Scallions to taste
Step-by-Step Guide
Step 1
Add the Kamchatka crab to boiling water and cook for 5–7 minutes. Then, take it apart and remove the meat.
Step 2
Prepare the stock by sautéing the shells with 400 grams of onions and carrots for a few minutes in vegetable oil, then add water and simmer on low heat until the mixture thickens.
Step 3
In 20 grams of butter, sauté 100 grams of finely chopped onion, garlic, and ginger. Add lemon grass, teriyaki sauce, and reduced stock. Simmer everything on low heat until reduced, then stir in 200 grams of butter, remove the lemon grass, and blend with an immersion blender.
Step 4
Cut the watermelon into cubes, add lemon juice, soy sauce, and olive oil, and marinate for 5 minutes.
Step 5
Assemble the dish. Arrange the crab meat, drizzle with the hot sauce, top with watermelon cubes, and sprinkle with green onions.
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