Butter Poached King Crab Recipe
White Corn Velouté, Toasted Hazelnut, Chive Oil
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Ingredients
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King Crab & Poaching Butter
White Corn Velouté
Toasted Hazelnut & Garnish
Method
King Crab & Poaching Butter
- 1
Prepare butter & poaching liquid
Cut the unsalted butter into 1/2-inch cubes and place in a small saucepan. Add 1 cup water, 1/2 cup dry white wine, lemon zest, thyme sprigs, bay leaf, kosher salt and white pepper. Warm gently over low heat until butter melts and the mixture reaches a bare simmer (do not boil). Maintain temperature at 160–175°F (just below a simmer) so the butter and liquid stay emulsified.
- 2
Poach the crab
Place cracked king crab leg sections in a shallow wide pan in a single layer. Pour the warm butter-poaching liquid over the crab so pieces are mostly submerged. Poach gently for 4–6 minutes until meat is warmed through and opaque (avoid boiling). Turn pieces once halfway through to ensure even heating.
- 3
Rest and keep warm
Using tongs, transfer crab to a plate and keep warm loosely tented with foil. Strain the poaching butter through a fine mesh sieve into a heatproof container and reserve the butter for finishing the dish and the velouté (you can chill and skim solids if desired). Discard solids from the sieve (thyme, bay, large zest).
White Corn Velouté
- 4
- 5
Make roux and add liquids
Sprinkle 2 tbsp flour over the corn and shallot, stirring constantly for 1–2 minutes to cook the flour (do not brown). Gradually whisk in cold milk until smooth, then add the stock. Bring to a gentle simmer, reduce heat, and cook 6–8 minutes so the corn is fully tender and the mixture thickens.
- 6
Blend & finish
Remove from heat. Transfer the corn mixture to a blender (work in batches if necessary) or use an immersion blender and puree until very smooth. Return to the saucepan through a fine mesh sieve, pressing solids to extract as much liquid and flavor as possible. Stir in 1/4 cup heavy cream and 1–2 tablespoons of the reserved warm poaching butter to enrich (reserve remaining butter for plating). Season with 3/4 tsp salt, 1/4 tsp white pepper and 1/2 tsp lemon juice to brighten. Keep warm on very low heat; whisk occasionally to maintain smooth texture.
Toasted Hazelnut & Garnish
- 7
Toast and chop hazelnuts
Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast 8–10 minutes until aromatic and skins blister. Remove and, while still warm, rub nuts in a towel to remove loose skins. Coarsely chop and set aside.
- 8
Make chive oil
Blanch chives in boiling water 10 seconds, then immediately transfer to ice water to retain color. Drain and pat dry. In a blender, combine blanched chives, 1/4 cup neutral oil, and 1 tbsp extra virgin olive oil. Blend until very smooth, then strain through a fine mesh sieve lined with cheesecloth into a small container. Season with 1/4 tsp fine sea salt. Refrigerate briefly; bring to room temperature before plating.
- 9
Plate and finish
Spoon a shallow pool (about 1/3 cup) of the warm white corn velouté onto each warmed plate. Arrange butter‑poached king crab leg sections on top of the velouté. Drizzle 1–2 teaspoons of reserved warm poaching butter over the crab for gloss and flavor. Sprinkle toasted hazelnuts around and over the crab for crunch (about 2 tbsp per serving). Dot or lightly streak chive oil (about 1/2–1 tsp) on and around the velouté for color. Garnish with microgreens or baby herbs and a small sprinkle of flaky sea salt. Serve immediately with optional lemon wedge.