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Chef Ray Germans Drunken Crab

Born and raised in Southern California, Chef Ray German lived steps from the ocean where he developed his immense appreciation and respect for the ocean. Moving to Hawaii, Chef German feels right at home where he implements his idealogy of authentic line to table.  

 

His passion for seafood shows as he makes us one of his signature dishes: drunken crab a dish served at The Fish House, a restaurant at the Four Seasons resorts. If you are a fan of crab, be sure to catch his episode and learn this recipe as it will impress!  

 

I think all local people love crab and seafood in general and this Drunken Crab recipe is unlike any other that I have tried.


Posted By: As Seen on OC16
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US Metric

¼ cup crab meat
¼ cup granny smith apples, julienne
1 teaspoon kim chee base sauce
1 stalk lemon grass
1 tablespoon ginger, grated
1 cup sake

 

Apple Consommé
3 cups apple juice
1 tablespoon ginger, grated

 

Garnish
Squeeze fresh lemon juice
Chili oil
Dash of salt
1 sprig cilantro, chopped
 


Cooking Process:

Place crab in a bowl adding sake, ginger, lemon grass and let sit for 2 hrs (keeping it cool in a refrigerator). In a medium size pot bring the same broth that was marinating the crab to a boil and place crab inside, once cooked cool down rapidly.

 

Apple Consommé
Save remaining broth to make your consommé. Add apple juice to clear broth, slowly simmering for 20 -30 minutes. Place in refrigerator to cool down.


With a mandolin or knife cut your granny smith apples (Julienne). Mix with kim chee base sauce and place in the center of a bowl, garnish with crab meat, add your chilled consommé making sure it’s seasoned with a touch of lemon juice and salt. Garnish dish with cilantro.

 

Watch Chef Ray German’s episode on Cooking Hawaiian Style on OC16 channels 10 &1012. You can also watch episodes of Cooking Hawaiian Style nationwide via LifeStyle Network, Roku and Hawaiian Airlines in-flight entertainment.  

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