California Farm Surimi Snow Crab Leg Dinner

Ingredients

 2 people, 4 dinners

1. 1 pound peeled Surimi Snow Crab Legs, precooked
2. 1/4 cup Molten unsalted grassfed butter
3. 2 Tbs lemon juice
4. 4 baked persimmons
5. 1 cup cashews
6. 1 bunch fresh Watercress salad
7. 1 pound White asparagus
8. 2 Tbs flat italian parsley
9. 1 Sprinkle of nutmeg
10. 4 Russet potatoes cut in 1/2” French fries
11. 4 Tbs mayonaise
12. 1 sprinkle Sabatini truffle powder
13. 1 Sour dough bread
14. 1 pinch Flaked seasalt
15. 1 pinch Crushed black peppercorns
16. 4 slices Christmas Raisin Fruit Cake
17. 1 pint heavy whipping cream
18. 1 bottle Prosecco Sparkling Wine
19. Equipment: airfryer with rotisserie, metal cup with hardwood pellets, dutch oven with steamer insert, wooden salad bowl, brush for molten butter, olive oil mister
20. Cost: one pound surimi peeled crab legs $7, asparagus $7, watercress $3, persimmons $2, potatoes $1, cake $1, clotted cream $4, other $1, per holiday dinner $13

Steps

 30 minutes

1. 1

   Smoke the peeled surimi snow crab legs 15 minutes in the airfryer oven with a metal cup of hardwood smoke pellets at 350F degrees till warm. Dip in molten lemon garlic butter.

   

   
2. 2

   Slice the persimmons in half, bake, serve with cashews on fresh watercress salad

   

   
3. 3

   Handcut the French fries, spray with olive oil mister, air fry in rotisserie 30 minutes, or pre-fry in 350F degree canola oil 4 minutes, drain, then crisp-fry at 375F degrees till crisp, 3 minutes. Drain and salt.

   
4. 4

   Boil the white asparagus till tender. Simmer in milk, soy or dairy. Sprinkle with nutmeg. Serve on parsley. Dip in lemon garlic butter.

   

   

   
5. 5

   Serve fresh baked sourdough bread brushed with molten garlic butter

   

   
6. 6

   Serve Raisin Fruit Cake with whipped cream or make clotted cream and Prosecco sparkling wine. Bake heavy cream in flat oven tray 12 hours at 190F degrees, refrigerate 12 hours. Pour off excess bottom moisture. Serve cream on top.