KAFFIR LIME AND LEMONGRASS BROTH:
1 medium Alaska Grown onion
1 medium Alaska Grown carrot
1 stalk Alaska Grown celery
1 bay leaf
1/2 Tablespoon ground turmeric
3 garlic cloves
1/2 Tablespoon black peppercorn
3 stalks lemongrass (split)
1 package (about .5 oz.) kaffir lime leaves
3 quarts water
WILTED KALE AND QUINOA SALAD:
2 cups cooked tri-colored quinoa (1/2 cup dry uncooked quinoa)
1 cup torn Alaska Grown kale leaves
1 Tablespoon olive oil
1 Tablespoon minced garlic
CILANTRO GINGER PESTO:
1 bunch cilantro
1-1/2 Tablespoons fresh grated ginger
1 Tablespoon rice wine vinegar
2 oz. toasted almonds (about 3/4 cup slivered)
1/3 cup olive oil
Salt and Pepper, to taste
FENNEL ORANGE SALAD:
4 oz. Alaska Grown fennel, sliced thin
1 orange, segmented
1 teaspoon fresh lime juice
Salt and Pepper, to taste
BUTTER-POACHED ALASKA KING CRAB:
8 oz. clarified butter (see Note)
2 to 3 lb. wild Alaska king crab
Alaska Grown beet sprouts, for garnish
KAFFIR LIME AND LEMONGRASS BROTH:
Place all ingredients in a large pot over high heat; bring to a boil. Reduce heat to low and simmer for 1 hour. Place a fine-mesh sieve over a large bowl and strain broth, discarding solids. Keep broth warm until ready to serve.
WILTED KALE AND QUINOA SALAD:
Remove stems from kale and tear leaves into bite-size pieces. Heat oil in a pan and sauté garlic 1 minute or until golden. Turn off heat and stir in kale and cooked quinoa.
CILANTRO GINGER PESTO:
Place all ingredients in a blender and purée; set aside.
FENNEL ORANGE SALAD:
Combine fennel and orange in a mixing bowl. Squeeze lime over and season with salt and pepper; set aside.
BUTTER-POACHED ALASKA KING CRAB:
Heat clarified butter in a small saucepan and keep war crabmeat from shell, keeping the meat in one piece, if possible. Dip crab in butter and gently toss to coat just before serving.
To serve: In a shallow serving bowl per person, add 1 or 2 ladles of Kaffir Lime Broth. Toss Wilted Kale and Quinoa Salad with Cilantro Ginger Pesto and divide evenly among bowls. Top with Butter-Poached King Crab and Fennel Orange Salad. Garnish, if desired, with Alaska Grown beet sprouts.
NOTE: To make clarified butter, heat 12 oz. unsalted butter in a heavy-duty saucepan over low heat until melted. Simmer gently until foam rises to top of surface; remove pan from heat and skim froth from the top (discard foam or keep for adding to soups, polenta, bread, oatmeal, etc.). Line a fine-mesh strainer with cheesecloth and place over a bowl. Strain butter, leaving any solids in the pan. Store clarified butter in refrigerator up to several weeks.
Recipe by Chef Shane Moore, South Restaurant, Anchorage, AK
