Alaska king crab, leeks, red pepper and cardamom dressing and sea vegetable salad - This king crab and leek recipe from Dave Watts produces a feast for the senses - meaty Alaska king crab is paired with burnt leek and sea vegetables, with a dressing of red pepper and cardamom. King crab is usually purchased in clusters of legs and body, which makes this beast of a crustacean much easier to manage.
Dave Watts' halibut ceviche recipe is a real celebration of the sea, combining meaty Alaska halibut with mussels, clams, cockles and brown shrimp. The chef uses palourde clams for this dazzling dish, but regular clams will also work nicely.
Dave Watts took inspiration from his time working at Le Manoir to create this superb crab salad with lemongrass recipe. "Raymond (Blanc) and Gary (Jones) spent some formative time in Malaysia and Thailand and were inspired by the vast array of ingredients in the form or aromatics and spices," he explains. "This influenced some of the dishes we created at Le Manoir."