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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Blue Crab, Brussels Sprouts
Source: Richard Blais, Top Chef Season 4
rate this recipe:
Blue Crab, Brussels Sprouts & Apple Coleslaw with Smoked Ras Al Hanout
Prep Time: 30 minutes
Serves: 4
Directions:
Crab:
Sauté crab bodies and crabmeat in oil with fennel, celery seed, salt and pepper. Deglaze with water and reserve. Reduce cider to a syrup and reserve. Pick crab and mix with mayonnaise, onion, chives and smoke powder. Using plastic wrap, roll crab mixture to form cakes. In searing pan, sear crab in oil and butter; reserve.
Brussels Sprouts:
In boiling water, blanch Brussels sprout leaves; shock and reserve. Mix with mustard seed pickle and diced apple. Glaze crab with cider and top with Brussels sprout leaves.
Ingredients:
Crab:
1/2 lb (1 crab) crab bodies, chopped
1 lb jumbo lump crabmeat
Oil for cooking
2 pinches fennel seed
2 pinches celery salt
Salt and pepper to taste
Water for cooking
1 pint apple cider
1/2 cup mayonnaise
1 small onion, minced
1/2 bunch chives, sliced
1 pinch smoke powder
1/4 lb butter
Brussels Sprouts:
10 whole Brussels sprout leaves
2T mustard seed pickle
1 green apple
Comments
Billy wrote:
i like that handheld smoker, and i was wondering where i can get one from? im a chef and i like that idea.
posted on March 14, 2008 at 7:44 PM
Ariana wrote:
This recipe even looks yum, I am so going to make it.
posted on March 19, 2008 at 11:57 AM
Danny wrote:
What he was actually using was motorized pipe used to smoke tobacco or other herbal blends. The technique he used is a cold smoke on its lightest level. It in no way cooks or cures the food but rather adds to the nasal aroma of the dish. I have used this technique before, but i did not approve of richard serving the dish covered with plastic wrap. There are more creative ways to trap the smoke until it reaches table side. Also I would recommend smoking the dish at your hot window after plate-up. The expediter would be in the best position to do this if you want the smoke to reach table side. If you must, explain to the waitstaff this technnique in detail so the dish is properly executed after it leaves the hot window. You can get a hand held "cold smoker" from any store that specializes in tobacco related accessories.
posted on April 7, 2008 at 4:25 AM
Patricia Davis wrote:
I ordered this dish in Richard's restaurant while visiting Home Restaurant & Bar in Atlanta. It was the freshest awakening to my taste buds I have had in quite some time. I plan to attempt his recipe, however, appears too complicated for the average home cooker (not a chef.)
His salads were also amazing along with the Watermelon Mojitos.
posted on July 13, 2008 at 9:03 AM