Anthony Tahlier
Crab Bone Marrow from chef/owner Ryan McCaskey of Acadia in Chicago
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Crab Bone Marrow

Ryan McCaskey, Acadia, Chicago - May 2014

For 2 servings

Crab mixture:

  • 1 1/2 oz. (43g) peekytoe lump crabmeat, picked over for shells
  • 1/2 lemon, zested and juiced
  • 1 Tbsp. (15g) mayonnaise
  • 1 tsp. (5g) truffle paste
  • 1 tsp. (1g) chives, minced
  • 1 tsp. (1g) chervil, minced
  • 1 tsp. (1g) tarragon, minced

Mix all ingredients in a bowl; cover with plastic wrap; refrigerate until cold.

Assembly:

  • 1 oz. (28g) confit veal cheeks (cooked in lard 2 hours at very low simmer)
  • beef stock or veal demi-glace
  • salt
  • 2 tsps. (2g) chives, minced
  • 2 oz. (57g) bone marrow, steamed briefly to extract from split bone
  • garlic chips (for garnishing)
  • spiced sunflower seeds (for garnishing)
  • red ribbon sorrel (for garnishing)
  • micro bronze fennel (for garnishing)
  • micro chervil (for garnishing)
  1. Heat veal cheeks in some stock until warmed through; season; stir in chives; remove from heat; reserve (keep warm).

  2. To serve, place split bone on each plate; line bone with veal cheeks; evenly spread with crab mixture; top with marrow; warm marrow with a blowtorch until it starts to melt; garnish with garlic chips, spiced sunflower seeds, sorrel, fennel, and chervil.

What to drink: Albert Mann Riesling Alsace Grand Cru Schlossberg 2007