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King Crab Napoleon

This is a recipe that I believe belongs to Chef Sam Choy...not sure but I love to make this King Crab Napoleon as a salad.

Posted By: Sid Alapai
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Prep Time: 10 | Cook Time: 0 | Ready In: 10 with prep
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Avocado Salad

  • 1 avocado, small dice
  • 1 lime, juiced
  • 1 serrano chili
  • 1 tablespoon fresh cilantro, chopped
  • 1 tomato
  • salt and pepper to taste
  • hot pepper sauce to taste

King Crab Legs

  • 1 1/2 ounces King crab leg, de shell, separate legs and knuckles
  • 1 lime, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chives, chopped

King Crab Salad (Knuckles)

  • King crab knuckles
  • 1 each lime, juice of
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chives, chopped

Tuna Tartare

  • 10 ounces Ahi tuna
  • 1 tablespoon sesame seed oil
  • 1 tablespoon Aloha shoyu
  • 1 lime, zest of
  • 1 tablespoon sesame seeds, white
  • salt and pepper to taste
  • sriracha sauce to taste

Yuzu Sherbet

  • 4 cups creme fraiche
  • 3 cups simple syrup
  • 1 cup yuzu puree
  • 1/2 cup yuzu juice


Cooking Process:


Avocado Salad

Place avocado in mixing bowl with lime juice, serrano chili, fresh cilantro and diced tomato brunoise. Season with salt, pepper and hot sauce to taste.

Tuna Tartare

Dice Ahi tuna, season with Sriracha sauce to taste. Add sesame oil, soy sauce, lime zest and sesame seeds. Season to taste with salt.

King Crab Salad

De-shell and remove all ligaments from crab legs. Cut into uniform pieces and lay them out on a sheet pan. Season the crab with lime juice and olive oil. Sprinkle with fresh chives. Use all the knuckle meat. Clean it and remove all shells, season with the same seasoning as per the King crab legs and preserve until plating.

Yuzu Sherbert

Combine all of the ingredients together in a bowl. Pour into ice cream machine and spin until done.


Take a stainless steel ring mold or local style...use a tuna can with the top and bottom lids removed and start layering the salads, beginning with the King crab knuckle salad, avocado salad, tuna tartare salad, and topped with King crab legs. Garnish with yuzu sherbet.