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April 01, 2010: Crab Gratin

April 1, 2010

Today’s Japanese-fusion dish is Crab Gratin. Chef Saito first steams the crab, then separates the crab meat from the shell. He then flambes the crab meat with vodka, adds chopped leeks, champion mushrooms, and white wine and puts this mixture back into the shell. He then tops with Gruyère cheese and bakes. Using the crab shell is not only decorative, but puts more crab flavor back into the dish.

In between de-shelling the crab and baking, Chef Saito pours hot sake over the crab shells to make “koorrazake” a crab-flavored sake: a wonderful accompaniment to Crab Gratin.

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