Butter-Braised Alaska King Crab with Fresh Succotash

Serves: 2

Ingredients:

6 oz. Alaska King Crab meat

2 oz. clarified butter

1 Tbsp. canola oil

1/4 cup diced blanched potato

1/2 cup corn

2 Tbsp. minced celery

1/2 tsp. minced garlic

Leaves of 4 parsley sprigs

1/4 cup black-eyed peas

1/4 cup dry white wine

1/2 cup fish stock

2 Tbsp. butter

Juice of 1/2 lemon

1 Tbsp. olive oil

2 oz. baby spinach

Juice of 1/2 lemon

Directions:

In small pot over low heat, add the butter and Alaska King Crab meat. Gently warm through.

In a medium sauté pan over medium to high heat, heat the canola oil. Add the diced potato and sauté just until the potatoes become golden. Stir in the corn and celery and cook for 2 minutes. Add the minced garlic and parsley leaves. Stir and cook for 1 minute. Add the black-eyed peas and white wine; cook until reduced by half. Add the stock; reduce by half. Whisk in 2 tablespoons butter and juice of 1/2 lemon. Season to taste with salt and pepper; keep warm.

In another sauté pan over medium heat, add the olive oil and spinach. Gently wilt the spinach until tender. Season with salt and pepper. Sprinkle on remaining lemon juice.

To serve, divide the succotash into two small bowls. Place half of the wilted baby spinach in the center of each bowl; add the warm crab over the spinach and serve.

Nutrients per serving: 627 calories, 49.5g total fat, 26g saturated fat, 71% calories from fat, 136mg cholesterol, 22g protein, 18.5g carbohydrate, 2g fiber, 1349mg sodium, 98mg calcium, and 1.1g omega-3 fatty acids.

Recipe by: Chef Govind Armstrong, Table 8

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