Comments on: king crab and arugula with lemon aioli

By: Kim

Kim — Fri, 02 May 2008 11:41:55 +0000

Good save! Doesn’t it feel great when you have more than one come back while cooking? Making mayonnaise this week, glad you can talk me through it. My daughter lives in Alaska so when I visit I pig out on King Crab. Arugula anything is one of my top ten favorites.

By: Justin

Justin — Fri, 02 May 2008 11:24:05 +0000

Also….when are the Beard awards being announced? Have I completely missed that already?

By: Justin

Justin — Fri, 02 May 2008 11:23:09 +0000

I had this same problem making aioli at home in the processor after doing so in the restaurant, of course there are all manner of things that work in that kitchen that I can’t seem to translate to my little apartment. And I, like you (I believe) was using my wonderful L’estornell, the difference being that I found no salvation. Instead I got uber-pissed, put all my other shit in the fridge, and went to Marche. Thank you Margot, for so many things.

By: Heather

Heather — Fri, 02 May 2008 01:25:43 +0000

Another good cheat is to put the whole thing over a pot of simmering water and turn it into zabione. Since I don’t eat enough eggs, they’re never farm-fresh enough to emulsify without a nudge.

By: Meg

Meg — Fri, 02 May 2008 00:07:44 +0000

well, in the Pacific NW, it’s probably going to be Dungeness instead of king crab, but holy CRAP (and I mean that in a flattering way) that looks fantastic. We’ll be having this, and soon.

By: Pee Dubya

Pee Dubya — Thu, 01 May 2008 22:22:57 +0000

Uncork a nice chilled viognier with that I say!

By: mari

mari — Thu, 01 May 2008 12:29:49 +0000

I never doubted your skillz, well done on a fine save!

By: naomi

naomi — Thu, 01 May 2008 12:04:33 +0000

That looks spectacular.

About the aioli – don’t know if someone mentioned this already – if you start with the garlic and egg yolk together it also helps emulsify the whole thing. You can even make it without any egg at all, but it will take your head off – I’m much more of a fan of creamy aioli myself.

x x x

By: aforkfulofspaghetti

aforkfulofspaghetti — Thu, 01 May 2008 10:13:26 +0000

Ooooh, very nice – very light, very healthy, and very TASTY! Well done for perservering with the dressing.

By: melissa

melissa — Thu, 01 May 2008 07:33:14 +0000

just awesome. perfect meal for me.

as far as the broken part, yeah, you fixed it beautifully. I always wanted to make my own. you make me not so afraid to do it. what else is new?

By: evil chef mom

evil chef mom — Thu, 01 May 2008 04:04:43 +0000

Every time I think or hear the words king crab, I hear Mike Rowe narrating Deadliest Catch. Looks Good.

By: RecipeGirl

RecipeGirl — Thu, 01 May 2008 02:24:18 +0000

Amazing that googling broken mayo could get you an answer. I don’t even think that would have occurred to me!

Looks amazing. I’m a big time arugula/lemon lover, so add some crab and that’s a darn good meal.

By: Stephanie

Stephanie — Thu, 01 May 2008 00:21:09 +0000

You and Kevin over at Closet Cooking have me really craving crab! This looks so refreshing and perfect for summer!

By: Kevin

Kevin — Wed, 30 Apr 2008 23:49:58 +0000

That crab salad looks so good! The internet can be really handy to have at times like those.

By: Ellie

Ellie — Wed, 30 Apr 2008 22:24:16 +0000

Awww, sorry about the broken aioli (somehow that sounds dirty doesn’t it?) but it sounds like you fixed it up just fine. The local lobster shack just got the first of the blue crabs for the season. Though maybe a little too difficult to shell for a recipe like this it sure has me craving them!

By: ElZorro

ElZorro — Wed, 30 Apr 2008 20:14:31 +0000

Don’t forget to mention how kitchen shears work great when you need to release the crab from its spiny armor.

By: cookiecrumb

cookiecrumb — Wed, 30 Apr 2008 17:51:28 +0000

I’d call that a very good way to eat your eggs. (You broke the aioli on purpose, right?)

By: Razor Family Farms

Razor Family Farms — Wed, 30 Apr 2008 16:52:27 +0000

How totally cool to have your own Vita-Mix. I am so envious!!!

Blessings to you, lovely lady!

Lacy

By: CeeElCee

CeeElCee — Wed, 30 Apr 2008 16:18:46 +0000

Two things that always baffled me whenever I bought a new blender (because I broke the old one again by sticking a wooden spoon in it while making daiquiris):

1. The box bragged about “23 speeds.” Who really needs 23 speeds? And 23? that would imply that one of the speeds is “off.” When was the last time you saw a recipe that included the instruction, “Add all ingredients to blender. Turn to OFF.”

2. The recipe booklet always included a paragraph about how to save spoiled mayonnaise by blending in another egg yolk. My solution to spoiled mayo is to throw the sumbitch away and buy another jar. However, your delicate aioli is a different thing altogether.

By: Chris

Chris — Wed, 30 Apr 2008 13:44:20 +0000

Mayo is one of those things that I never thought I would bother with making until, after watching Good Eats one night, I made it on a whim to improve my basic skills.
Let’s just say that I am still improving my technique.
Next time I try it I will use this version. The recipe I tried was about 3 times the amount and a single guy can only eat so much mayo in a week.
Looks yummy by the way.
See you all at Iron Fork

By: The Urban Eater

The Urban Eater — Wed, 30 Apr 2008 13:20:45 +0000

Oh God! Not the VitaMix!
Mal and I do food styling for HSN and Jon Ashton was pushing those during the same air times we we’re pushing the Chop & Suck. They SUCK for anything useful.
I use a food processor for aoili and its always worked out; however, I was making aoili in batches for a restuarnt, soooooo maybe hand mixing is best for at home consumption quantities.
Salad sounds awesome……hmmmmm……cccrrrraaabbbbbbb…

By: TaratheFoodie

TaratheFoodie — Wed, 30 Apr 2008 12:43:19 +0000

Oh that looks so good. I haven’t had crab legs in forever and now I want them (and it’s 8:41am). I also love mayo, but never made it myself. I’m sure I will one day and when I do, now I’ll know how to fix it if it’s broken! Thanks!

By: ponyboat

ponyboat — Wed, 30 Apr 2008 12:03:02 +0000

As Jackson would say, this looks ama-zazing! One thing about living in this horrible place – I can’t get arugula. I have to drive 30 freakin miles to get arugula. And I can’t grow it because it’s too damn hot here too early and it bolts and gets bitter.

By: Mal Carne

Mal Carne — Wed, 30 Apr 2008 11:54:39 +0000

I love the combination of crab and arugula. Those flavors translate into a damn fine pasta sauce, as well.

By: Donald

Donald — Wed, 30 Apr 2008 11:38:23 +0000

Great save!

You, you and the dang shellfish again! Yer killing me over here!!