GRILLED RICE WITH GREEN CRAB RELISH
By Chef Andrew McQuesten
This recipe uses every part of the green crab, from roe to stock. Chef Andrew McQuesten created this dish in collaboration with Eating with the Ecosystem and Save the Harbor/ Save the Bay for our summer event Green Crabs at the Beach.
Chef Andrew McQuesten serving up this dish at Revere Beach
Ingredients
1 qt steamed white rice
2 ears corn
3 shallots
10 shishito peppers
2 cloves garlic
1 tomato
½ pint blueberries
2 Tbsp mirin
3 Tbsp sherry vinegar
1 tsp sesame oil
1 Tbsp canola or other neutral oil
salt
pepper
roe of 5 green crab
1pt crab stock
8g agar powder
2 Tbsp sugar
salt
2 Tbsp white miso
2 tsp rice vinegar
1 shallot
1” knob ginger
5 garlic cloves
shiso
scallion
Instructions
Cook 1 pt of rice in a rice cooker. Fluff once cooled (should be around a qt of rice total when finished).
Line two half-sheet trays with plastic wrap and press warm rice between sheet pans to make a sheet of rice. Cut into sections once cool that will fit on the grill.
Make crab stock using green crab bodies, onions, and garlic, and add additional shallots and garlic once stock is complete. Reduce by half and add white miso
Blend shallots and garlic into the sauce and add vinegar.
Take crab roe and crab stock and warm them together.
Separate ¼ of the sauce and add agar.
Heat sauce with agar until it thickens and whisk the remaining sauce and agar-adjusted sauce together and set in a shallow pan lined with plastic wrap.
Blend set sauce and pass through a fine chinois and store in a squeeze bottle.
Take kernels off of corn cobs and dice up all the remaining vegetables.
Mix with mirin, sherry, sesame oil, olive oil, and a tablespoon or so of miso crab sauce.
Adjust with sugar and salt to taste and set relish aside.
Chiffonade shiso and scallion.
To complete the dish grill the pressed rice pieces and brush miso crab onto the rice while cooking
Cut rice into bite-sized pieces, top with corn relish, and dot with crab roe sauce, then top with shiso and scallion