Roasted King Crab Legs with Jalapeño-Hazelnut Vinaigrette and Black Trumpet and Grapefruit Crumble f

Name: Roasted King Crab Legs with Jalapeño-Hazelnut Vinaigrette and Black Trumpet and Grapefruit Crumble f
Ingredients: 3 king crab legs; 10 jalapeños, seeds and ribs removed, thinly sliced; 2 tablespoons extra-virgin olive oil; Salt; Food-safe flowers, for garnish (optional); 1 tablespoon brunoised (very finely diced) jalapeño; Chervil; 1 grapefruit, peeled and segmented; 2 tablespoons chopped chives; ¾ cup (180 ml or so) White Chicken Stock; 5 ounces (150 g) black trumpet mushrooms, washed and blanched in sweet water; 1 shallot, minced; 2 tablespoons grapeseed oil; 4 tablespoons (60 g) melted butter, plus more for sautéing; ¾ cup (95 g) all-purpose flour; ½ cup (60 g) almond flour; 5 tablespoons (75 ml) grapeseed oil; 2 tablespoons hazelnut oil; 3½ tablespoons (50 ml) lemon juice, plus more as needed; 1 tablespoon simple syrup (1 tablespoon/15 g sugar dissolved in 1 tablespoon/15 ml water)

app.ckbk.com

This is a fun dish of opposites—sweet, tender crab with savory, chewy mushrooms, the hot crumble and the cold crab, and the real star, besides the crab itself, the jalapeño vinaigrette, which is a...

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Ingredients

3 king crab legs
10 jalapeños, seeds and ribs removed, thinly sliced
2 tablespoons extra-virgin olive oil
Salt
Food-safe flowers, for garnish (optional)
1 tablespoon brunoised (very finely diced) jalapeño
Chervil
1 grapefruit, peeled and segmented
2 tablespoons chopped chives
¾ cup (180 ml or so) White Chicken Stock
5 ounces (150 g) black trumpet mushrooms, washed and blanched in sweet water
1 shallot, minced
2 tablespoons grapeseed oil
4 tablespoons (60 g) melted butter, plus more for sautéing
¾ cup (95 g) all-purpose flour
½ cup (60 g) almond flour
5 tablespoons (75 ml) grapeseed oil
2 tablespoons hazelnut oil
3½ tablespoons (50 ml) lemon juice, plus more as needed
1 tablespoon simple syrup (1 tablespoon/15 g sugar dissolved in 1 tablespoon/15 ml water)