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Executive Chef Don Yamauchi
Chef Don Yamauchi, at Iridescence, in Detroit’s Motor City Casino Hotel, came up with this creative crab appetizer using Fall-inspired ingredients.
The peekytoe crab has an interesting story. Classified as Cancer Irroratus, they are also known as sand crab, bay crab and Maine rock crab. Originally a throw-away item for lobster fisherman, these crabs won their claim to fame after a name change to “peekytoe”, around 1997. The meat is pink with a sweet, delicate flavor. Maine crab, stone crab or Dungeness crab can be substituted for peekytoe as long as it is fresh and unpasteurized. In this recipe, Chef Yamauchi blends the light sweet flavor of Peekytoe to create a mouth-watering appetizer that is perfect for the fall parties. And speaking of parties, Wine Examiner Stacie Hunt came up with a fabulous wine pairing for this dish.
Ingredients:
- 8 oz. Peeky Toe crab
- 1 tbs. chopped shallots
- ¼ tsp. minced garlic
- ½ cup heavy cream
- 2 tbs. of olive oil
- Salt and pepper to taste
Method:
In a small pan sweat the shallots and garlic in the olive oil. Add the cream and reduce by half. Next, add the crab and cook until almost dry. Season the mixture with salt and pepper, cool down and reserve.
Juice:
- 2 Granny Smith apples
- 8 green basil leaves
- ¼ cup of parsley leaves
Method:
Place all ingredients through a juice extractor. Strain the juice through a fine sieve and reserve in an ice bath.
Garnish ingredients:
- 4 oz. evenly diced cucumber (Brunoise)
- ¼ cup apple cider vinegar
- ¼ cup water
- ¼ cup sugar
- Salt and pepper to taste
Method:
In a small pot combine the vinegar, water, and sugar. Place the mixture on the stove and heat until sugar is dissolved. Season the liquid with salt and pepper, strain through a fine sieve. Cool the mixture down and add the cucumber, let sit for at least 4 hours.
Serve the Peekytoe salad over micro greens and sliced cherry tomato, with the cucumber mixture on the side.
Iridescence
Motor City Casino Hotel
2901 Grand River Ave
Detroit, MI 48201
313-237-6714
- See my review of Iridescence at the Motor City Casino
- Check out a wine pairing for this dish by Stacie Hunt, Wine Examiner
- See Chef Paul Olson’s recipe for Bowers Harbor Inn Bam Bier Chicken
- See Chef Paul Olson’s recipe for Bowers Harbor Inn Cabernet Franc Short Ribs
- See Chef Paul Olson’s recipe for Bowers Harbor Inn Butternut Squash Soup
- See Chef Don Yamauchi's recipe for Iridescence Pumpkin Wontons
- See Chef Luciano Del Signore’s recipe for Bacco Scaloppine di Vitello Saltimbocca
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