Stone crab and yuzu mayonnaise with anchovies and shallot sauce

Ingredients

Stone crab

Yuzu juice

Vegetable oil

Egg yolks

Lemon juice 

Salt

Granule sugar 

Dry mustard

Fresh anchovies or in a tin (use only the oil)

Shallots

Thyme

Salt

Grounded Pepper

Olive oil

Honey butter

Meyers lemon

Preparation

Stone crab

Steam for 11 minutes

Yuzu mayonaise

In a bowl, whisk together the Myers lemon juice, sugar, salt, mustard, and egg yolks until all is smooth and fluffy. As you are whisking, lightly drizzle the oil until the mayonnaise forms a thickness. Then whisk in to the bowl yuzu juice and yuzu kosho paste until all is smooth. Add salt. Note you can also buy pre-made mayonnaise and add yuzu juice for a quicker approach. 

Anchovies and shallots sauce

In a hot pan place olive oil. Dice the shallots and break up the thyme into tiny morsels from its branch onto the pan until cooked thoroughly. Add salt and pepper, honey butter, Meyers lemon, and oil from anchovies, then sauté all the ingredients together. Add only small portion of the oil from the pan into the whisked yuzu mayonnaise and combine the rest of the sautéed shallots with its remaining ingredients. Blend them all together. Note if you put too much of the oil from the pan the yuzu mayonnaise will lose its thickness, however if you accidentally do so, know it will still be delicious. 

Dip the meat from the shelled stone crab in the yuzu mayonnaise with anchovies and shallot sauce. Add a zest of Meyers lemon for an extra layer of deliciousness. Bon appetite