VIDEO: The Chopping Block – Crab Tofu

In the third installment of his Chopping Block video series, Chef Alan Wong demonstrates how to prepare the Crab “Tofu” recipe from The Blue Tomato (page 36).

Our goal here was to make a crab mousse so light that its texture was like silken tofu. With a French technique used to make quenelle, we added as much cream as possible without making it so soft that you couldn’t handle it with your knife when you sliced it. The cooking is slow at low heat, so that no air bubbles form. Combining French techniques with Asian cookery can be exciting and very successful — as long as you keep both feet on the ground. I had to laugh at myself — in this day of high-tech gadgets and state-of-the-art kitchen equipment, I ended up using baking pans and plastic wrap to get the shape I wanted.

The Chopping Block videos illustrate culinary techniques and steps for Chef Alan’s recipes found in The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong.

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