Anthony Capua, who recently started his new role as Executive Chef Brentwood Country Club in Los Angeles, says his Dungeness crab recipe spotlights fresh summer ingredients with a contemporary presentation.
“Crab is one of my favorite ingredients to work with, and Dungeness is my absolute favorite,” he notes. “It’s sweet but slightly nutty, which works great with the citrus of the tart blood orange. The mayo adds a fat element and a sour and salty taste with a bit of acid from the yuzu. Last, you finish with heat from thinly sliced Fresno pepper and the watermelon radish’s crisp, peppery flavor.”
The dish is successful in part because it is prep-heavy, he adds, making it a quick pick-up.
“[It] tastes and plates well,” Capua says, “even on a heavy a la carte night.”