Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
As Chef Mina explains, “The booming flavors of this dish are bold without a doubt. The complex combination has it all. It’s spicy, sweet, sour, and the creaminess from the hollandaise binds it together. All the elements unite in a balanced whole to provide a pleasant jolt to the palette. The undercurrent of chilies brings on a lingering heat that tantalizes and perks up the taste buds. This appetizer is served at Arcadia and Restaurant Michael Mina and is commonly enjoyed as a bar snack and makes a substantial first course. I love the texture of cooked cucumber, because it’s tender yet still remains crisp. When you think about it, basically a cucumber is a pickle, and here you’re quickly pickling it in the vinegar sauce. Creamy hollandaise on crab is a decadent pairing; it’s kind of my ode to Japanese Dynamite Crab. The zesty hot and sour sauce is extremely versatile; try it on Asian greens or as a dipping sauce for steamed lobster or shrimp.”
Units: US | Metric
Serving Size: 1 (215 g)
Servings Per Recipe: 4