Alinea-Inspired Dungeness Crab with Smoked Paprika & Lemon Butter

Instructions

1. 1

   Gently pat the picked Dungeness crab meat dry with paper towels to remove excess moisture. Set aside.

2. 2

   Optional Smoked Paprika Oil (for drizzle): In a small, heatproof bowl, combine 1 tbsp extra virgin olive oil with 1/2 tsp smoked paprika. Stir and let sit for at least 10 minutes to infuse, or gently warm over very low heat for 2 minutes (do not burn) if you want a stronger infusion. Set aside.

3. 3

   In a medium non-stick skillet or sauté pan, melt 2 tbsp of the unsalted butter over medium-low heat. Add the finely minced shallot and cook gently until softened and translucent, about 3-4 minutes, being careful not to brown.

4. 4

   Add the remaining 1/2 tsp (or 1 tsp total if not making separate oil) smoked paprika to the pan with the shallots and cook for 30 seconds until fragrant, stirring constantly. Deglaze the pan with the dry white wine or vegetable broth, scraping up any browned bits. Let it reduce by half, about 1-2 minutes.

5. 5

   Reduce heat to low. Add the remaining 2 tbsp unsalted butter, the fresh lemon juice, and the picked crab meat to the pan. Gently toss and warm the crab through, just until heated, about 1-2 minutes. Do not overcook or stir too vigorously, as Dungeness crab is very delicate. Season with a pinch of sea salt and freshly ground black pepper to taste.

6. 6

   Divide the warm crab mixture among serving plates. Drizzle lightly with the reserved smoked paprika oil (if made). Garnish with fresh chives or parsley, and optional microgreens or finely diced red bell pepper for color and a slight crunch. Serve immediately.