Christopher Shane
Sean Brock's Charleston Stone Crab, Uni, Geoduck Clam & Oyster with Seaweed, Cucumber, Yuzu Dashi & Coastal Plants
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Charleston Stone Crab, Uni, Geoduck Clam & Oyster with Seaweed, Cucumber, Yuzu Dashi & Coastal Plants

McCrady's, Husk, Charleston, South Carolina, Sean Brock / September 2011

For 4 servings

Yuzu dashi:

• 4  4" pieces kombu
• 1/2 cup plus 2 Tbsps. bonito flakes
• 4 Tbsps. yuzu juice
• 3 Tbsps. rice wine vinegar
• 3 Tbsps. mirin
• salt
• black pepper, freshly ground
• 4 1/2 tsps. granulated gelatin

  1. Place kombu in large saucepan; cover with 8 cups water; let stand 30 minutes; set pan over medium-low heat; cook until it bubbles around the edges (30 to 40 minutes, depending on desired strength of flavor); remove kombu with slotted spoon; discard; bring liquid to a boil; cook 8 minutes; reduce heat to medium-high; add 2 Tbsps. bonito flakes; simmer 2 minutes; add juice, vinegar, mirin, and remaining 1/2 cup bonito flakes; season; remove from heat; cool; strain through fine chinois into a bowl (you should have about 4 cups broth).

  2. Pour half of broth onto sheet pan; freeze 2 hours, scraping with a fork every 20 minutes; place in airtight container; reserve in freezer.

  3. Place 1/4 remaining broth in a bowl; refrigerate until cold; bring remaining 3/4 broth to a boil in a saucepan; sprinkle gelatin over top of cold broth; let stand 1 minute; add hot broth; stir until completely dissolved; pour onto another sheet pan; refrigerate until set; scrape with fork several times; cover with plastic wrap; reserve in refrigerator.

Seaweeds:

• 1/4 cup extra-virgin olive oil
• 1/2 tsp. sesame oil
• 1/2 tsp. white soy sauce
• 1/2 tsp. lemon juice
• 1/2 cup kelp, rinsed in cold water
• 1/2 cup laituce de mer, rinsed in cold water
• 1/2 cup wakame, rinsed in cold water
• 1/2 cup haricot de mer, rinsed in cold water

  1. Whisk oils, soy sauce, and juice in small bowl; reserve.

  2. Divide seaweeds among 4 containers; drizzle about 1 Tbsp. vinaigrette over each; toss to coat; reserve.

Assembly:

• 1 whole geoduck clam, outer shell cut away from central muscle with pairing knife and organs and shell discarded
• 4 stone crab claws
• 1 3" to 5" heirloom cucumber, cut into 4 pieces
• 6 to 8 cucumbers, grilled, cooled, and juiced (to yield 1 1/4 cups juice)
• 1 tsp. soy lecithin
• salt
• black pepper, freshly ground
• 4 fresh oysters, shucked
• extra-virgin olive oil (for drizzling)
• lemon juice (for drizzling)
• 4 uni
• wild saltwort, broken into bite-size pieces
• wild marsh samphire (seabeans), broken into bite-size pieces
• wild fennel, broken into bite-size pieces
• wild sea purslane, broken into bite-size pieces
• furikake (see note below)

  1. Bring 8 cups water to a boil in large saucepan; add clam; cook 45 minutes; remove with slotted spoon; place in ice water bath; remove outer membrane (should come off easily); cut clam down middle; remove central cavity, discard; rinse clam in cold water; cut into small dice; place in small bowl; reserve.

  2. Place crab claws in a saucepan; cover with lukewarm water; bring to a boil; cook 8 minutes; drain claws; place under cold running water until cold; crack claws; clean; discard shells; place meat in small bowl; reserve.

  3. Heat grill to medium.

  4. Grill heirloom cucumber pieces 10 minutes; remove from grill; place on serving platter; reserve.

  5. Place juice and lecithin in a bowl; season; blend with immersion blender until frothy; reserve.

  6. To serve, arrange contents of each container of seaweed to make a ring in the center of four large serving bowls; place an oyster in the middle of each ring; drizzle diced clam with a little oil and juice; season; toss to coat; divide among bowls, placing a little next to each oyster; drizzle crab meat with a little oil and juice; season; divide among bowls, placing a little meat next to diced clam; place uni next to claw meat; arrange coastal plants in a circle on top of seaweed; spoon 1 Tbsp. yuzu dashi gelée on top of seafood (make sure you can still see seafood through it); sprinkle with furikake; place a grilled cucumber on each bowl, sitting from center to edge of rim; place 1 Tbsp. yuzu dashi granité on opposite side of cucumber; place spoonful of cucumber foam next to cucumber.

What to drink: Domaine du Grand Mouton Muscadet de Sèvre et Maine Sur Lie Louis Métaireau 2009 Food Arts Note: Furikake is a flavorful Japanese condiment commonly used to sprinkle on top of cooked white rice. It can be purchased online at www.asianfoodgrocer.com or in Japanese markets.