How To Make Spiced Crab Salad From Junoon
Today, we have a recipe for a spiced crab salad from Junoon, an upscale Indian restaurant in Flatiron. Headed by executive chef Vikas Khanna (who also happens to be a super hot chef), the fancy Indian eatery highlights five distinct Indian cooking methods: the tandoor (clay oven), sigri (open fire pit), handi (curry), tawa (cast-iron preparations), and patthar (stone cooking).
The spiced crab isn't on the restaurant's regular menu and is pulled out for pop-up events.
Good thing we have the full recipe.
Spiced Crab Salad Chef Aliya LeeKong, Serves 4
For the spiced aioli: Three roasted garlic cloves 1 teaspoon mustard 1 1/2 tablespoons lime juice 1/4 cup corn juice Zest of one lime 1 teaspoon ground coriander 1 3/4 teaspoons ground, toasted cumin* 1/4 teaspoon chile powder 1/2 teaspoon ground black pepper 1/4 cup vegetable oil 1/4 teaspoon xanthan gum Salt to taste
For the spiced crab salad: 1 pound jumbo lump or lump crabmeat, picked through for any shells 1/3 cup roasted corn kernels Two green onions, dark green parts only, finely chopped 3 tablespoons beet greens, finely chopped 3 tablespoons cilantro, finely chopped Small handful of frisee, separated and picked of rough stems Pickled shallots (optional garnish) Fried curry leaves (optional garnish)
In a blender, puree the garlic cloves with all of the remaining aioli ingredients until thickened. Fold together the crab salad ingredients with the aioli. Chill before serving.
*Toast white cumin seeds in a skillet over a medium-low flame until they deepen in color and become fragrant. Grind to a fine powder before using.
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