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Mango and Crab Salad Hand Roll with Thai Vinaigrette Ravioli of Nori, Rock Shrimp, Crab and Lobster Dungeness Crab Ramen with Truffle Butter Broth

BROADCAST DATE: 6/12/05

Mango and Crab Salad Hand Roll with Thai Vinaigrette
From the kitchen of  D. K. Kodama

3 C cooked blue crabmeat, chopped
2 C peeled and diced fresh mango
1 C imitation crabmeat, minced
1 C dry-roasted peanuts
1/4 C mayonnaise
2 C coarsely chopped fresh cilantro
4 sheets mamenori (soybean wrapper) any color or nori (dried seaweed)
1 medium Japanese cucumber, thinly sliced
1/2 C Thai Vinaigrette
2 tsp cooked short-grain white rice
3 tb sweet Thai chili sauce
8 C loosely packed mesclun (mixed salad greens), extremely dry

In a bowl, combine the blue crabmeat, imitation crabmeat, and mayonnaise. Mix well and set aside.

On a bamboo mat, lay 1 mamenori sheet. Spread 1/2 tsp of the rice in a very thin line ¼ inch from the top of the mamenori ( this is to seal the roll). Lay a quarter of the mesclun across the bottom two-thirds of the mamenori. Add a quarter of the crab mixture, mango, peanuts, cilantro, and cucumber across the bottom third, keeping some peanuts, cilantro, and cucumber aside for garnish. Roll firmly and seal. Repeat to make a total of 4 rolls.

Cut each roll into 4 pieces and place 4 pieces in the center of each 4 plates. Ladle 2 tablespoons of the vinaigrette around the pieces. Dot with the chili sauce and scatter the remaining peanuts, cilantro, and cucumber over all.

Ravioli of nori, Rock Shrimp, Crab and Lobster
From the kitchen of  D. K. Kodama

2 C Madeira wine
½ C chopped lobster meat
2 C heavy cream
1 tbsp diced Maui onion or other sweet onion
½ C Veal Demi-Glace
½ tb chopped fresh tarragon
½ C sliced fresh shiitake mushrooms
12 (2 by 2-inch) wonton papers
2 tb Tuffle Butter
12 (1-inch square) pieces nori (dried seaweed)
1 C chopped rock shrimp
1 egg, lightly beaten
2 tb chopped crabmeat
1 tb chopped fresh chives, for garnish

To make the cream sauce, in a saucepan, add the wine and cook over high heat to reduce by half, about 8 minutes. Add the cream and cook to reduce by a quarter, about 8 minutes. Add the demi-glace, reduce the heat to medium-low, and simmer for 20 minutes. Remove from the heat, add the mushrooms, and gently whisk in the truffle butter until smooth. Keep warm.

In a large bowl, mix the shrimp, crab, lobster, onion, and tarragon. To assemble the ravioli, on a clean, dry surface, lay the wonton wrappers. Place 1 nori in the center of each wrapper. Place 1 tablespoon of the shrimp mixture in the center of each nori. Brush the edges with the egg, fold the wrapper into a rectangle, and seal. Make sure the ravioli is completely sealed so the filling won’t seep out during cooking.

In a large pot, bring 1 gallon of salted water to a boil. Decrease the heat to medium and add the ravioli to the water. Simmer for 5 to 6 minutes, until the ravioli is tender. Drain. To serve, place 3 ravioli in each of 4 bowls. Ladle the cream sauce over the ravioli and top with the chives. Serve.

Dungeness Crab Ramen with Truffle Butter Broth
From the kitchen of  D. K. Kodama

5 oz. Ramen noodles
8 oz. Pork broth
1 tsp Hondashi
2 tb Usukushi Soy Sauce
2 tb Truffle Butter
Pinch of salt & pepper
2 oz. Dungeness crab meat
1 tsp Jalapeno peppers
1 tb Thai Basil
1 tb Cilantro (fine shredded)
1 tsp White Truffle Oil

Boil ramen until al dente, and place in bowl.

Bring to a boil the pork broth, Usukushi soy sauce, Hondashi, Truffle butter and add salt and pepper.

Add to ramen the crab meat and jalapeno peppers, pour hot broth over ramen and crab meat. Garnish with Thai basil, cilantro and truffle oil.