Butter Pepper Garlic Crab
Chef Neel Kajale of Dhamaka | New York
Yield: 2 servings
Adapted by StarChefs | December 2024
INGREDIENTS
50 grams salted butter, cubed
15 grams ghee
40 grams minced garlic
15 grams ground Tellicherry peppercorns
125 grams cooked lump crab meat (Dungeness or stone crab), shell cleaned and reserved
15 grams heavy cream
5 grams chopped cilantro
5 milliliters lime juice
Kosher salt
Cooked rice
Chiffonade cilantro
METHOD
In a pan over low heat, melt butter and ghee. Add garlic and peppercorns and sauté until fragrant and garlic is lightly browned. Stir in crab, cream, cilantro, and lime juice. Taste and adjust seasoning with salt. Remove from heat and set aside. Place a mound of rice on a serving plate. Spoon crab mixture into reserved shell and place on top of rice. Garnish with cilantro.
