WEST COAST DUNGENESS CRAB AND ASPARAGUS SALAD WITH LEMONY HOLLANDAISE
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 45 minutes
2 pounds lump crab meat picked over for shells and cartilage
1 bunch asparagus
1/2 cup flour for dredging
Vegetable oil for frying
1/2 bunch fresh tarragon, garnish
Kosher sat and freshly ground black pepper
2 egg yolks
1 teaspoon dry mustard
Pinch cayenne pepper
2 tablespoons water
2 sticks unsalted butter, melted
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Bring a pot of salted water to boil. Trim the end of the asparagus and peel the woody end. When the water comes to a boil.¬† Add the asparagus and cook until tender, 2 to 3 minutes. Remove the asparagus and place in a large mixing bowl of ice water.¬† Leave the asparagus in the water for 2 minutes until completely chilled.¬† Remove from water, drain and pat dry.
Thinly slice the shallots into small rings.¬† Separate the rings and dredge in seasoned flour.¬† Fry in hot oil until crispy and golden.¬† Drain, season and set aside on paper towels.¬† Drain crab and remove any excess moisture with paper towels if necessary.
Make the hollandaise:¬† Put the egg yolks, mustard, cayenne, and water into a blender.¬† Blend this together and then slowly start pouring in the warm butter with the blender running.¬† Stop the machine when all the butter has been incorporated.¬† Taste and adjust the seasoning with lemon juice, salt, and pepper.¬† Thin the hollandaise with a little water if it is too thick.
To assemble the salad, serve a generous spoonful of crab meat on top of asparagus. Drizzle with lemon hollandaise and garnish with crispy fried shallots and tarragon.
Tags: dungeness crab