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RED DEEPSEA CRAB SALAD
With Asparagus, Chanterelles, Almonds and Soy-Miso Vinaigrette

Recipe Yield: 4 portions

Ingredients:
8 oz. Red Deepsea Crab, shoulder meat
6 oz. Asparagus, blanched and bias cut
4 oz. Chanterelles, sliced, sautéed, chilled
2 oz. Sliced almonds, toasted
1 oz. Green onions, sliced
½ oz. Pickled Ginger, julienned
¼ cup Celery leaves
5 oz. Soy-miso vinaigrette
2 oz. Roma tomato, concasse
½ ea. Lemon, juiced

Soy-Miso Vinaigrette:
1 cup Soy Sauce
½ cup Miso Paste
1 cup Rice Wine Vinegar
1 Tbls. Chopped Garlic
1 Tbls. Minced Ginger
2 tsp. Black Pepper
1 Tbls. Minced Chives
3 cups Canola Oil

Method:

1. Combine all ingredients in blender except the canola oil. Blend until smooth.
2. Slowly add the oil to blended base until completely emulsified.

Soy Glaze:
1 pint Soy sauce
1 lb. Brown sugar

Method:

1. Combine ingredients in sauce pot and reduce down to glaze consistency.