Ingredients

1 lb King Crab legs split in Half
1 ounce of Soy Vinaigrette
2 ounces of Butter
Pinch of Garlic Chips
Pinch of Toasted Black Sesame Seeds

For Soy Vinaigrette

1 yellow onion brunoise
4 cloves Garlic smashed and Chopped
1/2 cup of Mirin
1 piece of diced ginger
1 ounce of chopped lemon grass( very fine )
1/2 cup of Thick Soy Sauce
.25 cup of Honey
1/2 cup of lime juice
2 tablespoons sugar
.25 cup red wine vinegar
1 cup Roasted Garlic oil
1 serrano pepper seeded and Diced

Directions

1. Med High heat Saute the serrano, onion, garlic, lemon grass , and ginger in 3 tablespoons of the garlic oil. Cook until translucent should not be carmelized but heavily wilted. Set aside. Takeall remaning ingredients except the oil and place in blender. Turn on low setting and slowly stream the garlic oil into. Add a touch of water if to thick. Pour into large bowl and add the sauteed ingredients, season with Salt and Pepper. Taste and adjust seasoning.
2. Season the legs with salt and cracked pepper.Place the split legs flesh side down in one ounce of butter on plancha. Once hot in final moments of cooking squeeze half of lemon onto flesh. Take off plancha and stack flesh facing up on plate. Melt remaining ounce of butter in a pan once melted add the vinaigrette and season. Pour over crab with chips and sesame.

This dish is available at Imperial No. 9 in NYC.

Ingredients

4 ounces of Tuna
blackening seasoning
2 tablespoons blended oil

Directions

To prepare Tuna. Heat the oil on high in pan. Season tuna heavily with blackening seasoning. Sear and slice very thin and arrange on plate with fried red onion puree

For Chimichurri

3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
1/2 cup coarsely chopped parsley
.25 cup chiffonade basil
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup lemon juice

Directions

In a food processor, combine the parsley, vinegar, garlic,basil,oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

For Fried Onions

1 red onion shaved on mandoline
1 egg
1 cup of milk
2 tablespoons tumeric
2 tablespoons cumin
1 teaspoon cinnamon
salt and pepper

Directions

Combine all ingredients except red onion. Mix well. Add the onion .

For Seasoned Flour

1 cup wondra flour
salt and pepper

Directions

Take a handful of onions and add to flour. Fry in batches at 350. Drain on paper towels once golden. Season again. Once done place fried onions in robo coupe and pulse until chopped.