When it comes to my favorite recipes, they tend to be the simplest ones. Not because they are easy, rather because there isn’t a whole lot to hide behind. It requires a cook to source the best that they can and then exhibit restraint in the way they present it. When you strive to buy the best, you must also strive not to cover it up. The King Crab and Peas at 1751, I believe is a perfect example of that philosophy.

1751 – Warm Crab Salad


  • 1/4 lbs alaskan king crab mean (picked from shell)
  • 2 tbsp english peas (blanched)
  • 1 tbsp champagne vinegar
  • 1/2 cup drawn butter
  • 1/2 tbsp Katsuo Mirin (you can also use your favorite type of Furykaki)
  • 1/2 cup salt


1. Bring 2 quarts of water to the boil. Once the water is boiling add the salt. The water will boil
harder when you add the salt so leave some room at the top of the pot.
2. Once you have seasoned your water make an ice bath for your peas.
3. Drop the peas into the boiling water for no more than thirty seconds, scoop out with a
strainer, and plunge into the ice bath until cool
4. In a small pot carefully add your king crab (you want big chunks so take care not to shred it),
the drawn butter and the cold peas
5. Heat the mixture until very warm but do not let the butter bubble.
6. With a slotted spoon plate your crab and peas into your bowl and reserve the poaching
7. Whisk the vinegar into the poaching butter and spoon lightly over the crab and peas
8. Sprinkle the katsuo mirin over the top to finish.

* There are many different variants of furykaki but Katsuo Mirin consists of shaved bonito, toasted
sesame seeds, and roasted nori (seaweed). Both are available at H-Mart.

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