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Surf and Turf Recipe
The pairing of raw, thinly sliced Kobe beef Hass Avocados and sweet Dungeness crab give a new interpretation of “surf and turf”.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Re-Calculate: Ingredients
Ingredients:
- 1 1/2 lbs. rib eye, Kobe beef or prime grade, well trimmed, wrapped, frozen
- 1 1/2 lbs. Dungeness crab meat
- Louie dressing (recipe follows)
- 6 each ripe, Fresh Hass Avocados, cut in half, peeled and seeded*
- Confetti vegetables (recipe follows)
- 4 1/2 oz. rainbow micro greens
- Toasted cumin seed oil (recipe follows)
- 1 1/2 oz. sea salt
Louie Dressing
- 4 oz. mayonnaise
- 1/2 tsp. sriracha chile sauce
- 3 Tbsp. cocktail sauce
- 4 tsp. brandy
- 2 tsp. fresh chives, minced
- 2 tsp. lemon juice
- Salt and pepper, add to season to taste
Confetti Vegetables
- 1/4 each red bell pepper, 1/8-inch dice
- 1/4 each yellow bell pepper, 1/8-inch dice
- 1 1/2 Tbsp. finely minced shallot
- 3/4 tsp. finely chopped chives
Toasted Cumin Seed Oil
- 3 Tbsp. cumin seeds
- 3 oz. canola oil
Per order
- Slice frozen beef thinly. Use 4 each 1/2 oz. slices per plate. Cover the meat on the plate with plastic wrap and press into a circular shape. Refrigerate. As ready for service remove plastic wrap.
- Slice one half Hass Avocado thinly, lengthwise. Spread in center of the plate to form a bowl shape.
- Mix 2 oz. crab with 1 1/2 Tbsp. Louie dressing. Place in center of the “avocado bowl”.
- Sprinkle 2 tsp. confetti vegetables and 1/3 oz. rainbow micro greens around the plate. Sprinkle with sea salt and drizzle with 1 1/2 tsp. toasted cumin oil.
Louie Dressing Preparation
- In a small bowl whisk together all ingredients to form the sauce. Refrigerate until needed.
Confetti Vegetables Preparation
- Mix all vegetables together and refrigerate until needed.
Toasted Cumin Seed Oil Preparation
- Toast cumin seeds over low heat until the fragrance begins to release.
- Placed toasted cumin seeds and canola oil in a blender and puree for 1 minute. Cool.
- Strain through a fine strainer, reserve oil, discard pureed seeds.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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