King Crab Mozzarella is a signature dish of the Liberty Hotel’s Scampo Restaurant and its chef Simon Restrepo.
2 red onions
3 red jalapeño peppers, seeded
1 red bell pepper, seeded
4 tomatoes, seeded
1/2 bunch cilantro
1/2 bunch scallions
1 cup tomato juice
Salt and pepper
2 cups extra-virgin olive oil
8 king crab claws, shelled
4 Tbs. butter
4 4-oz. balls buffalo mozzarella
16 basil leaves
2 Hass avocados
2 green plantains
4 cups canola oil
4 Tbs. balsamic vinegar (optional)
4 Tbs. tomato oil (garlic, jalapeño, olive oil)
For Garnish (per serving)
A few slices of watermelon radish (thinly sliced)
2 Tbs. wasabi aioli (mayonnaise with wasabi and green onion, puréed together)
1 small bunch micro greens
2 thin slices fried green plantains
Dice 1 red onion, red jalapeños, red bell pepper, and tomatoes. Julienne the cilantro leaves (leave out stems), making sure that you do not overcut. Cut the ends off the scallions and chop finely.
Place these chopped ingredients together in a small bowl and add tomato juice and juice from limes. Season with salt, pepper, and 2 cups of olive oil. Toss salsa to mix the ingredients together.
Prepare King Crab Mozzarella
Preheat the oven to 350 degrees.
Place the king crab claws on an oven-safe dish. Place a dab of butter on each piece of crab and warm in oven for 2 minutes.
Cut the mozzarella into 8 medium slices of equal size. Julienne 1 red onion and the basil, and combine in a small bowl. Season with olive oil, salt, and pepper. Pour the mixture over the mozzarella and allow it to marinate for 1 hour
Cut the 2 Hass avocados into quarters and peel each piece.
Slice plantains very thinly length-wise. Pour canola oil into a pan (about half an inch deep). Once the oil reaches 325 degrees, place plantains in the pan, submerged in the oil, and fry for 3 minutes on each side.
Plate and Garnish
Drizzle the plate with balsamic vinegar. Then drizzle the center of the plate with tomato oil.
Place two pieces of marinated mozzarella side by side on the plate and place a slice of avocado on top of each. Sprinkle with salt and pepper.
Place a king crab claw on top of the layered mozzarella/avocado and add a dollop of salsa onto each side of the plate.
Garnish the corners of the plate with a couple of slices of watermelon radish and cucumber, thinly sliced. Place 2 teaspoons of wasabi aioli in the center of the dish. Finish by topping the king crab with a few micro greens and adding fried plantains to the center of the plate.
Chef Simon Restrepo is the Executive Chef of Scampo, an elegant Italian restaurant located in the historic Liberty Hotel (formerly the Suffolk Co. Jail) in Boston. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
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»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
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»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
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