Jason Lynn is the Executive Sous Chef at the Ramada Plaza Doha in the State of Qatar. His take on crab was created for the August 2009 Deep Plate exercise.
The first dish consists of hand-pulled King Crab with avacado, sweet chili and wasaba mayonaisse served on tempura pink ginger finished with a lemon-infused soya reduction.
The soup is a sweet corn and potato chowder with poached King Crab and chives.
Looking for inspiration for your King Crab dishes?
