Recipe Courtesy of
Craig Strong, Executive Chef
Studio at Montage Laguna Beach
Dungeness Crab Salad With Garden Lettuces and Wakaya Perfection Organic Ginger Vinaigrette
- For Fiji Carrots, heat the oil in a pan and add the carrots, sauté for 1 minute and then add in the sugar, thyme and garlic, cook for a further minute, then add the water. Cover and cook until tender.
- For Cilantro Crumb, in a food processor blend togehter the salt, sugar, flour, lemon zest and cilantro leaves, then add this to a large bowl and incorporate the butter using your fingers. When evenly distributed place on a tray and cook under the broiler until dry and lightly toasted.
- For Carrot Glaze, place all ingredients in a pan together, cook and reduce until you get to a thin syrup consistency; season with salt and cool.