Big Island Abalone with Crab Salad by Chef Ty Mahler



Flash Seared Big Island Abalone with Crab Salad and Hawaiian Vanilla Vinaigrette

Yields Four:

4 Big Island Abalone (must be bought from Hawaiian Fresh Seafood contact Aron)

4T. Mochi Flour

Lobster Dust

1 Large Lobster Bodies

1peice Package Lup Cheong

1t. Extra Virgin Olive Oil

N-Zorbit (this is a basic tapioca starch in powder form)

Tentsuyu Reduction

3T. Dashi Stock

1t. Mirin

1t. White Soy Sauce

½ t. Sugar


Crab Salad

4oz. Jumbo Lump Crab Meat (can be bought through P.F.G.)

1T. Kewpie Mayonnaise

1t. Yuzu

¼ t. Soy Salt (Optional but can be bought through I.M.P.)

1t. Chives (Finely Sliced)

1 pinch Baby Amaranth

1 pinch Baby Mizuna

Hawaiian Vanilla Vinaigrette

½ each Vanilla Beans

½ t. Lemongrass Dust

½ c. Extra Virgin Olive Oil

1 ¼ c. Rice Wine Vinegar

1 T. Minced Shallots

1 t. Blood Orange Concentrate

½ t Minced Rau Rum

Salt & Pepper To Taste

Ginger Fuzz

3oz. Extremely Fine Julienne Ginger

2c. Lemon Juice

2c. Water

Oil For Frying


For abalone, go over attached instructions for dissecting fresh abalone. You must work quickly because the abalone tense up as soon as they are pulled from their shell. Lay flat on cutting board and slice into three thin slices. Place in between wax paper or plastic wrap and use the flat end of a mallet and lightly pound the abalone. There’s a fine line between pounding the abalone to loosen it up and making it mushy. So be gentle for this process. You really don’t need any salt due to the flavor of the abalone. Then dust in mochi and lay on parchment paper. You can pan sear them or sear them on the flat top.

For lobster dust: Blend the lobster in a blender with the oil, it should look like a puree. Chop up the lup cheond and put the sausage and the lobster in a sauce pot. Bring up to 180 degrees and let steep for an hour until the oil is a bright red. Strain through a chinois into a bowl and let cool to room temperature. This can be done a day in advance. N-Zorbit is a basic modified tapioca starch. Start by dusting the zorbit into the bowl slowly and just keep adding it until the oil is a dust.

For tentsuyu reduction: Start a basic dashi broth with water, dry shiitake, green onions, ginger, katsuo boshi and konbu. Add in the rest of the ingredients and simmer for an hour. Once all of the flavors have come together take off heat and strain through chinois. While hot, bring to a simmer and lightly slurry. Store room temperature.

For the crab salad: Open the crab and squeeze out the excess water through a towel. In a bowl put the chives, yuzu and soy salt. Mix together and then fold in the crab. You want to barely coat the crab and add the mizuna and amaranth.

For Hawaiian Vanilla Vinaigrette: Scrape the vanilla and put into a bowl. Have the shallots minced and add them into the bowl as well as the rau rum, lemongrass dust and orange juice concentrate. In a blender put in the vinegar, oil and vanilla beans (after they have been scraped) and then add that into the bowl and let it sit.

For the ginger fuzz: Square off the ginger and slice with a mandolin or super thin on the slicer. Manually julienne the ginger as fine as possible. Put the lemon juice and water together in a sauce pot and bring to a boil. Once the ginger is julienne cut, add it into the lemon water mix and let boil 20 minutes. Drain the ginger and dry it out, making sure to separate the strands at this point because they will clump up. Once they are drained, flash fry them in the fryer. This will take only a few seconds.

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11 2007

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