Make Harold Dieterle's Miang of Peekytoe Crab
The Top Chef OG's Pretty Crab Salad
In the past few weeks, Chef Dieterle has introduced a new facet of Kin Shop: Monday Night Crab Dinners. These four-course dinners feature the crustacean in different rotating dishes -- right now they include Fried Jonah Crab Claw and She-Crab Coconut Milk Soup.
Since we can't try the food he's working on for his new Williamsburg foray, the Marrow, we did the next best thing by scoring this Miang of Peekytoe Crab recipe so that you can create your own crab dinner.
Miang of Peekytoe Crab with pomelo, fried garlic, betel leaf, ginger vinaigrette, and chili jam
¼ cup lime juice, fresh squeezed
1 tsp. ginger, peeled and chopped
1 tbsp. fish sauce
2 tbsp. soy oil or other neutral oil
Add the lime juice, ginger, fish sauce, salt, and pepper into a blender. Blend the contents on high while slowly adding the oil to make an emulsion. Strain the vinaigrette two times through a chinois or fine sieve and reserve for later.
6 cloves garlic, minced
1 cup soy oil, or other neutral oil
Salt to taste
Place the oil in a small saucepan on low heat until it reaches 275F. Add the garlic and cook until golden brown, stirring every once in a while to keep it from burning. Remove the garlic from the pan with a slotted spoon and place the garlic on paper towel. Season the fried garlic with salt.
1 tbsp. ginger, peeled and chopped
1 tbsp. garlic, minced
1 tbsp. lemongrass, minced with rough outer skins removed
1 tbsp. shallot, minced
12 Thai chilis, seeded
2 cups soy oil, or other neutral oil
1 tbsp. palm sugar
1 tbsp. fish sauce
1 tbsp. tamarind paste
1 tsp. lime juice
1 tsp. fermented shrimp paste
Place the oil in a small saucepan and heat the oil to 300F. Fry the ginger, garlic, shallot, lemongrass, and red chilis in oil until they are golden brown. Remove them from the oil with a slotted spoon and place on a paper towel. Place the fermented shrimp paste in aluminum foil and cook in a pan over medium heat, until the paste dries out. Separately, in a blender place the fried ingredients with the shrimp paste, tamarind, palm sugar, lime juice, and fish sauce. Puree all ingredients until smooth.
Note: This is more then you will need for the recipe, but is a great condiment that will last up to two weeks in an air tight container.
12 ounces fresh peekytoe crab meat
1 tbsp. shallots, minced
1 tbsp. chives, sliced
2 tbsp. pomelo, segmented and shredded
Salt and pepper to taste
24 leaves, betel/shiso/nasturtium
Place the crab, shallots, pomelo, and chives in a small mixing bowl and season with salt and pepper. Dress the mixture generously with the ginger vinaigrette. Marinate the crab in the fridge for up to 5 minutes.
Lay 4 leaves on each plate and place 1 teaspoon of chili jam on each leave. Top with marinated crab and garnish the top of each wrap with fried garlic.
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