Feature Recipe: Black Garlic + Ginger Crab
AN OCEAN HOUSE GUEST FAVOURITE
Chef Brodie Swanson's dungeness crab was undoubtedly a favourite among Ocean House guests this past season, which is not a surprise - there are few things more delicious that freshly caught Haida Gwaii dungeness crab! After many requests for the recipe, we are pleased to share it with you here.
INGREDIENTS
Salt
Whole Dungeness Crab
200g Black Garlic
150g Ginger
150g Green Onion
150ml Fish Sauce
60ml Honey
Butter
FOR THE CRAB
Use about ¼ tbs of salt per gallon of fresh water and bring to a boil.
Immerse crab and bring water to a boil.
Boil the crab for approx. 18-20 minutes.
Remove crab from pot and rinse under cold water. Put aside.
FOR THE SAUCE
Roughly chop the black garlic, ginger and green onion.
Place all ingredients in a high-speed blender, blitz until smooth and mostly black and in a paste consistency.
Use as much or as little butter as desired.
Half the crab.
Sauté the black garlic paste until very fragrant then add desired amount of butter.
Add crab and stir thoroughly until crab is coasted in sauce.
Garnish with chopped green onion.
Present to your guests along with your choice of accompaniments. Hala ga taa come and eat!