King Crab, Asparagus, Garlic and Hazelnuts

Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.

Healthy Japanese Seafood King Crab Asparagus

Estimated Nutrition

Calories

697.6

kcal / serving

1395.2 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

59.3g

per serving

118.6 g total

Protein

29.2g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Bonito Vinegar

Fruits

Lemon Juice

to taste

NutsSeeds

pinch

Salt

for stock

pinch

Salt

for broth

Garlic

new season, blanched and chopped

0.5

tsp

Parsley

finely chopped

0.5

tsp

Chives

finely chopped

Hazelnuts

shelled roasted, chopped roughly

pinch

Salt

for dressing

piece

Garlic

new season cloves, peeled and blanched until soft

OilsFats

100

Olive Oil

for dressing

Olive Oil

for frying

Seafood

240

King Crabmeat

fresh

Vegetables

piece

Carrot

finely diced

piece

Onion

finely diced

stick

Celery

finely diced

piece

Leek

finely diced

piece

Wild Garlic Leaves

blanched and chopped for dressing

piece

Asparagus

chopped spears

piece

Wild Garlic Leaves

whole

Method

Combine stock ingredients with 400ml water, boil, and simmer for 10 minutes.

Cool and strain the liquid to create the vegetable stock.

Mix the strained stock with salt and lemon juice in a saucepan.

Combine the dressing ingredients in a bowl and set aside.

Heat olive oil in a frying pan and bring the vegetable broth to a boil.

Fry the crabmeat for two minutes until cooked through.

Cook asparagus in the broth for 40 seconds before adding blanched garlic and wild garlic leaves.

Toss the cooked crab with the prepared dressing.

Serve the asparagus and garlic broth in bowls with the dressed crab on the side.