SNOW CRAB BEET AND GOAT CHEESE SALAD

This is an amped-up Alaskan version of the classic beet and goat cheese salad. Gochujang is a Korean red pepper paste that is available in Asian markets.

Snow Crab Beet and Goat Cheese

Recipe by Chef Erik Slater, Seward Brewing Company, Seward, AK.
Total Time 40 minutes
Servings 4 people

Ingredients
  

BEET:

  • 1 large red or golden beet

GOCHUJANG VINAIGRETTE:

  • 2 Tablespoons gochujang Korean red pepper paste
  • 1 Tablespoon Alaskan honey or other wildflower honey
  • 1 Tablespoon rice vinegar
  • 1 clove garlic minced
  • 1 Tablespoon chopped fresh cilantro
  • 1/2 lime juice and zest
  • 1 teaspoon sugar
  • 2 Tablespoons olive oil

LEMON MASCARPONE GOAT CHEESE:

  • 2 oz. mascarpone softened
  • 2 oz. goat cheese softened
  • 1 teaspoon lemon zest
  • 1/2 Tablespoon heavy cream or whole milk
  • 1/2 teaspoon Alaskan sea salt

GREENS AND ALASKA SNOW CRAB:

  • 1/2 Alaska Grown cucumber
  • 8 oz. large wild Alaska snow crab meat pieces shells discarded
  • 2 Alaska Grown radishes plus green tops, if desired
  • 1 cup assorted Alaska Grown greens watercress, arugula, baby spinach
  • 1/2 cup chopped toasted hazelnuts

Instructions
 

DIRECTIONS

    BEET:

    • Preheat oven to 375°F. Place beet on a small baking sheet and roast for 30 to 40 minutes or until tender; cool. Peel and cut into small cubes; set aside.
    • (Alternatively, simmer the peeled and halved beet until fork tender. Cool and dice.)

    GOCHUJANG VINAIGRETTE:

    • Combine all ingredients in a bowl; whisk. Set aside.

    LEMON MASCARPONE GOAT CHEESE:

    • Place all ingredients in a small bowl or mini food processor. Blend thoroughly; set aside.

    GREENS AND ALASKA SNOW CRAB:

    • Slice cucumber in eighths lengthwise, then cut on the bias into 1-inch pieces; set aside. Separate leaves from radishes; set aside. Slice radishes paper thin; set aside.
    • To serve, place cucumbers, crab, greens and radish tops, if using, in a bowl; add about 2 tablespoons of prepared vinaigrette; toss. Taste and add more vinaigrette, if desired; set aside. Using the back of a large spoon or small spatula, smear a large, thin layer of cheese across bottom of 4 plates. Sprinkle layers with hazelnuts. Add beet cubes around and on the cheese layer, place cucumber-crab-greens mixture in the middle. Garnish with sliced radishes.

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