Norwegian King Crab with Creamed Cauliflower and Lemon Dressing
This makes a perfect appetizer or salad course. Bright lemon juice highlights the smooth cauliflower puree and a touch of honey complements the natural sweetness of the crab.
Ingredients
Procedure
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Reserve ¼ of cauliflower, and chop remaining. Place chopped cauliflower in water to cover; reserve florets. Boil and cook until soft. Smash and mix with heavy cream, then season with salt and pepper.
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Sauté minced shallots in oil over medium-low heat until translucent, 2 to 3 minutes.
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Add half of the lemon juice; add lemon zest and honey. Taste and add more lemon juice if needed. Remove from heat.
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Over medium heat in olive oil, sauté florets until golden brown.
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Spoon equal amounts cauliflower puree onto 4 plates; top with the chopped Norwegian King Crab.
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Place florets over top of crab.
- Drizzle equal amounts honey and lemon juice over each plate; garnish with lettuce and chervil and serve.