Crab Rice

SAVORY

Oct 27

Carolina Gold Rice, Kimchi Purée, Crab Sauce, Seed Mix, Crispy Kale

Chef Zach Kimmel of The Tippling House | Charleston, SC

INGREDIENTS

Rice:
1 cup Carolina Gold rice, rinsed
2 tablespoons sake

Kimchi Purée:
2 tablespoons canola oil
1-inch piece ginger, peeled and sliced
4 cloves garlic
2 scallions, cut into 2-inch batons
1 cup cabbage kimchi
1 tablespoon gochujang
1 tablespoon honey
Zest and juice of 1 lime

Crab Sauce:
10 ounces butter
2 stalks celery, chopped
1 carrot, chopped
1 onion, diced
½ bulb fennel, diced
1 teaspoon black peppercorns
2 bay leaves
2 blue crabs
½ cup dry vermouth
2 cups heavy cream
3 cloves garlic
1 teaspoon fish sauce
4 ounces calamansi vinegar
Kosher salt
Juice of 1 lemon

Crab Mix:
8 ounces jumbo lump blue crab meat
1 bunch scallions, sliced
8 cloves garlic, minced
3-inch piece ginger, peeled and minced

Seed Mix:
4 ounces sesame seeds
2 ounces black sesame seeds
2 ounces flax seeds
2 ounces poppy seeds
2 ounces dehydrated onion flakes
2 ounces dehydrated garlic flakes
2 ounces red chile flakes
2 ounces Aleppo chile flakes
4 ounces dehydrated mushroom pellets
1 ounce smoked sea salt

Crispy Kale:
Oil for frying
1 bunch lacinato kale, stemmed, leaves chiffonade

To Assemble and Serve:
3 ounces butter
Juice of 1 lemon

METHOD

For the Rice:
In a rice cooker, add rice, sake, and 1 cup water. Cook according to manufacturer’s instructions. Transfer rice to a parchment-lined sheet tray. Spread into an even layer. Let sit at room temperature until dry.

For the Kimchi Purée:
In a saucepan over medium flame, heat oil to 350°F. Add ginger, garlic, and scallions. Fry until alliums are golden. Add kimchi, gochujang, honey, lime zest, and 1 cup water. Let simmer until alliums are tender. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Season with lime juice. Transfer to an airtight container and refrigerate.

For the Crab Sauce:
In a large saucepan over medium heat, melt 2 ounces butter. Add mirepoix and sweat until translucent. Add peppercorns, bay leaves, crab, and vermouth. Cook until alcohol dissipates and crabs turn orange. Reduce heat. Using a large rolling pin, crush crabs into small pieces. Add 1 quart water. Bring mixture to a simmer and cook until liquid is reduced by half. Add heavy cream and bring mixture to a boil. Once boiling, remove from heat. Cover and let steep 20 minutes. Strain, reserving liquid. Transfer liquid to a clean pot over medium heat and bring to simmer. Gradually whisk in remaining 8 ounces butter. Remove from heat and whisk in remaining ingredients. Taste and adjust seasoning with salt and lemon juice. Transfer to an airtight container and refrigerate.

For the Crab Mix:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Seed Mix:
In a skillet over medium heat, toast seeds. Transfer seeds to a mixing bowl and combine with remaining ingredients. Transfer to an airtight container and reserve.

For the Crispy Kale:
In a large pot over medium-high flame, heat oil to 350°F. Add kale and fry 20 seconds, or until crispy. Transfer kale to a paper towel-lined plate and let drain.

To Assemble and Serve:
In a large cast iron pan over high heat, melt butter. Reduce heat and add Rice. Sauté until evenly coated with butter. Spread Rice into a thin layer and cook until a crispy golden layer is achieved. Add Crab Mix and cook additional 2 minutes. Remove from heat and season with lemon juice. Set aside. In a mixing bowl, whip Crab Sauce vigorously until foamy. Set aside. Spoon Kimchi Purée into the center of a serving plate. Top with fried Rice. Sprinkle with Seed Mix. Garnish with Crispy Kale. Finish with 2 ounces Crab Sauce.

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