King crab is probably one of the tastiest crabs there is. It’s a little expensive but it’s nice and easy to clean because it’s such a soft shell that you can either use a—scissors work really well or just a sharp knife and you just cut right open. And the meat is so good you really—you can just leave that at the shell if you want to, a little bit of butter, you can’t really beat it.
And in here, the only thing you have to watch out for is this little—almost like tendons on the inside. And also the king crab, it comes on what they call IQF, individually quick frozen. So, what they do is they put an ice glaze on them when they catch it. In that way, it doesn’t get freeze or burned. Yeah, it’s kind of a little bit of water and a little bit of juice, it’s a combination. And one thing, if you’re at the store and you see it in the display case, make sure you get the stuff that’s got no ice on it because otherwise you’re paying for that extra ice when you buy it, they’ll just going to add up. These pieces, you can usually just—sometimes they even use the actual piece of crab as a tool. We’re going to just saut? this with a little bit of butter at the end just to finish off.
What I’m going to do first is my dressing. And for this, you want a really soft avocado. Yeah, I mean it’s usually when you’re looking for avocado that’s ripe, you just wanted to push a little bit. But if you’re doing a guacamole or dressing like this, the softer it is the easier it is to deal with. And I usually buy—if I need an avocado, I buy two because so many times you open them up and it’s brown in the inside when you got to checked it. You do some, both lemon and lime. And of course limes don’t usually have any seeds in them, it’s just—so you don’t have to worry about the seeds on the lime. And in this case, your lime and your lemon would be maybe a vinegar, a sour dressing, or acid. And one way to keep the seeds out is you just use your fingers, and it’s so tough, or use your strainer, I got one.
And just get this mashed. You know, just lightly riper this just wouldn’t break down like this easily, there are times so it’s really worthwhile getting nice, soft avocado for this. And some fresh basil in, you know, one easy way just to get all your basil done in once is sort of bundle up in a bunch and then do a julienne, sorry this is a chiffonade. And fresh basil is something you don’t want to prep at a time and then put in an exit oxidizes and it’ll turn into dark brown. So, it’s something you want to do right away. And some pepper and some salt and got to have some fresh garlic with this. When you’re cooking with garlic, it doesn’t really seem to matter how much you put it into to a dish but when it’s raw it’s got heat to it. And you have a bit of a bite so it does matter how many cloves you put into a seasoned dressing or a dressing like this. Add a little bit of cream, I’m just going to add a little bit more. If you like guacamole, a really good cheap for guacamole, mash a couple of avocados together, put some hot sauce, and some what do you call that dressing everybody eats with chicken ringers on brunch makes a good guacamole like that.
Now, with the red leaf or green leaf lettuce, you always want to rinse it of course. We usually tear lettuce like this for chopped romaine, chopped iceberg. I like using these grape tomatoes because they have a lot more tomato flavor than the tomatoes we get at supermarket these days. And some more butter, a little bit more in there because I’m going to add the crab in a second, not that much. Now, one thing don’t want to add to this is salt because the crab generally has enough salt in it. And I like to keep the crab in pretty good chunks because the nice thing about it is we get this big mouth full of crab. That’s the good time but just make sure you got all that little pieces of—it’s not ‘sienna’, but it looks like ‘sienna’. So, it is in the skeleton of the crab, just a little spice of white wine and that’s all you need. Just pour one honey cup to this and just want little bit balance of the bite of the citrus. And these are toasted peanuts. You always want to toast the nuts you’re cooking with because it really brings out the flavor and it makes huge difference. But I recommend, yeah, low heat and watch them because there is nothing worst than about burning $5.00 worth of peanuts. And a little black pepper and since we got this beautiful basil here and there you guys go, you got the king crab salad with an avocado dressing.
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