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.
In the dish, both parts are served chilled. While I like the dish and the parts of crab and kohlrabi it still falls a
bit short. It has not reached the summit.
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.
