I've always found that a little time spent on presentation goes a long way when you make dinner at home. Or sometimes, simply splurging on one luxurious item can make dinner that much more special when you are hosting or cooking for a loved one.
About a year ago, I found pre-cooked King Crab Legs at Costco. One pack runs about $30-$40 but when you de-shell the legs, there's enough meat to make 2 full meals. There is so much crab meat in those giant legs that you actually end up with a really good deal considering how much restaurants charge for King Crab. You definitely get your fill of King Crab from one pack between two people. I've made many beautiful dishes with the meat, Baked King Crab over Rice, King Crab Hand Rolls, King Crab Fried Rice, King Crab Pasta, King Crab Ramen, and King Crab Salad. Adding King Crab to anything makes it fancy doesn't it? And if you just present it nicely, you'll feel like you're eating at a 5 star establishment.
Here's my super easy King Crab Salad for two...
Fancy King Crab Salad How To:
1. You need two pretty bowls to serve your salad in. I chose dark bowls to provide contrast to the white crab meat
2. Layer some mixed greens in the bowl, dressed in either a ginger vinaigrette or a miso dressing (can be found at Japanese Markets or even Trader Jo's now)
3. Mix your King Crab meat with Kewpie Mayo (Japanese Mayo) along with juice of 1/4 of a lemon, tobiko, a touch of sesame oil and soy sauce. If you like it spicy, you can add a little siracha to it.
4. Dollop a generous portion of the King Crab Salad on top of your mixed greens in each bowl.
5. Garnish with a few thin slices of cucumber and chopped scallions
6. And lastly add one or three slices of avocado
"I run a business by day, work the kitchen lines at night, switch into blogger mode by midnight and occasionally travel the world to hunt for inspiration" Kathy Fang is chef and co-owner of Fang, a Chinese restaurant in San Francisco offering a fresh take on dishes influenced by both Northern and Southern China’s cuisine. The daughter of famed House of Nanking chef/owner Peter Fang, Ms. Fang has emerged from her renowned culinary family to enliven San Francisco’s food scene with her own cuisine at Fang Restaurant located in the city’s South of Market (SOMA) neighborhood. She has contributed and appeared in numerous publications such as Wall Street Journal, Self Magazine, Men's Journal, SF Chronicle, Singtao Daily, Examiner, Munchies, and makes appearances on Food Network, CNN, and Travel Channel. She recently became a two time Chopped Champion.