Butter Poached Alaskan King Crab, Sweet Corn Sauce, Lima Beans, Wax Beans, Green Beans, Hungarian Sweet Pepper, Heirloom Cherry Tomato, Basil, Mint, Piment d'Espelette
The succotash began with a base of sweet corn sauce. To make it I removed the kernels from the cobs of corn and pureed them with milk, salt, sugar, pepper and saffron. I strained the liquid into a sauce pot and heated it slowly whisking the entire time. As the liquid heats up the natural starches in the corn act as a thickener. Once the liquid reached a thickness that coated the back of a spoon, I lowered the heat and buzzed it with a hand blender for a nice uniform texture. I sauteed the beans and some reserved corn kernels with the peppers and some shallot and combined them with the corn sauce as I plated everything.
The King Crab meat was carefully removed from it's shell to not disturb it's shape. I cut it into uniform pieces and lightly poached it in salted butter, just enough to warm it through since it was already cooked. I placed a piece of the crab in the bowl with the succotash and arranged some cherry tomato halves along with the basil and mint around it. I finished the dish with a sprinkle of Piment d'Espelette.
Alaskan King Crab - Ippolito's
Sweet Corn - Buzby Farms
Organic Cherry Tomatoes - Happy Cat Farm
Organic Lima, Green & Wax Beans - Culton Organics
Organic Hungarian Pepper - Culton Organic
Organic Piment d'Espelette - Cutlon Organics
Organic Mint and Basil - My Garden