In our continuing work and examination of King crab, we are getting closer to fine tuning a dish which unites our crab marble with the pristine and prized crab leg meat. The accompaniments to the crab are kohlrabi as a puree and a shaved marinated sheet. The puree is flavored with Chermoula a wonderful spice blend reminiscent of Old Bay with an Indian twist. The shaved kohlrabi is compressed with cherry syrup, Meyer lemon juice, salt and cayenne.
I am equally challenged in that this crab is so special that manipulation must be for a reason, a means to elevate an ethereal ingredient to a higher plane. While the marble certainly retains the texture and quality of the King crab meat along with eliminating troublesome cartilage, I believe the kohlrabi needs more.
And so we have a disjointed dish in several parts.