Angel Hair pasta with Crab and Caviar

For the crab mixture, combine all ingredients in mixing bowl and  lightly mix with a fork trying not to breakdown the lumps too  much. Taste and re-season as needed.  

Season the tomatoes with a dash of olive oil, and salt and pepper to  taste.  

To assemble. Using chopsticks, twirl the pasta into a log and  place it off center on the  plate. Top it with (optional)  micro herbs. Then top it with a  layer of the fluffy parmesan cheese. Place a quenelle of Osetra Caviar (we have Romanian and Blegium) right on the  cheese. Form the crab mixture in a ring mold, ad place them  next to the pasta on the plate,  top this with another quenelle of caviar. Place a few slices of  the seasoned tomatoes on the  plate, and spoon the sauce with  olive oil around on the plate.  

Chef tips: This recipe will yield more than the needed sauce but  it’ll be great for other use and can be frozen for later use. Utilize it as you would a pesto. 

Ingredients: 

For the sauce:  

10 -12 each Garlic Scape  1/3 C Toasted Almond  1/3 C Shredded Parmesan  1 T Yuzu juice  

1 C baby kale nd spinach  mix  

Salt and pepper to taste  1/3 C olive oil  

For the crab:  

1 C Lump Crab  

1 t Kewpie Mayonnaise  2 T Chopped Parsley  Dash of Yuzu Juice  

Salt and pepper to taste  

For the dish:  

4 C Barilla Angel Hair  Pasta (Cooked and chilled)  

6 T of the Garlic Scape  sauce thinned down with  olive Oil  

1 C cherry tomatoes, cut  in half  

1 C parmesan cheese  shredded with a  

microplane  

3 oz of Haute osetra caviar

For Haute Caviar, recipe lovingly created by Chef Roy Villacrusis  

For the garlic scape, trim the stems of the garlic scapes and remove  the bulb and woody ends before chopping. In a food processor, add  the scapes, sdd the almonds, cheese, juice of the yuzu and salt and  pepper. Process by pulsing until the mixture begins to break down.  Scrape the bowl down. With the processor running, slowly add all the  olive oil. Continue to process until all the ingredients are  incorporated and broken down, about one minute.

Taste and season  accordingly before setting it aside. Enjoy with your favorite white or sparkling wine.