Crab Salad

Directions

• Citrus Aioli
• Combine egg, honey, Dijon, and salt to a food processor and process for 20-30 seconds.
• While the food processor is running, slowly drizzle in the oil until all is incorporated.
• Transfer oil mixture to a medium bowl and add the citrus zests and juices. Stir with a whisk until the citrus is well incorporated.
• Store in an airtight container in the refrigerator for 2-3 weeks.
• Grapefruit Caviar
• Place olive oil into an 8x8 pan and place in the freezer for 20 minutes or until cold but not solid.
• Place all of the ingredients into a sauce pot except for the agar agar.
• Bring to a boil. Reduce heat to medium and cook off the alcohol for about 15-20 minutes.
• Add the agar agar and wisk into the mixture. Continue cooking for 1 minute.
• Remove from heat and strain out the zest. Place into the squeeze bottle.
• Let the liquid cool for 5-10 minutes.
• *It is important that the liquid not be hot enough to heat the olive oil, and not too cool or it will turn solid in the bottle.*
• Slowly and evenly squeeze the liquid into the olive oil in the 8x8 pan. Make sure to use all of the space so the pearls don’t stack up on top of each other.
• Remove pearls with a slotted spoon.
• Assembly
• In a mixing bowl, mix crab meat with ¼ cup of citrus aioli.
• Place the ring mold on a salad plate and fill the bottom with 1/2 cup of the marinated crab meat, packing it down well.
• Mix all of the supremes and evenly divide them between the four salads. Layer them on top of the crab.
• Dice the avocados and place 1/2 of an avocado on top of the citrus. Gently pack down into the ring mold.
• Sprinkle a 1/2 tsp of Maldon salt over the avocado.
• Garnish with one Tbsp of caviar pearls on top of the salad.
• Using a spoon or squeeze bottle, place 3 dollops of aioli on the plate around the salad.