The Ritz-Carlton, Half Moon Bay
To print this recipe, choose a print size:
2 lb. Dungeness crab meat, picked and strained
2 shallots, peeled and minced
3 tbsp. chopped and toasted pecans
2 tbsp. pumpkin seed oil (available in specialty stores)
2 tbsp. pumpkin syrup (recipe follows)
Pumpkin purée (recipe follows)
Micro greens, to garnish
1 cup sugar
1 cup water
1 cup white wine
1 cinnamon stick
1/2 cup peeled and diced pumpkin
1 Red Kuri pumpkin, peeled and sliced thin
Salt and sugar, to taste
Combine ingredients except pumpkin purée and micro greens. Mold crab mix into a small ring mold.
Mix together sugar, water, white wine and cinnamon stick and bring to a boil. Poach pumpkin slowly in syrup. Remove when pumpkin is cooked through but slightly firm. Reserve syrup for seasoning of the crab mix.
Season pumpkin with salt and sugar. Roast covered in a pan in a 400-degree oven until tender. Purée in blender until smooth.
On a plate using a metal ring, form the crab salad and then remove the ring.
Garnish with pumpkin puree, additional diced pumpkin, pumpkin syrup and micro greens.