Crab-Crusted Seared Ahi

Adapted from a recipe developed by Chef Rodelio Aglibot at L’Orient in Seattle, WA, this Asian-inspired dish is packed with the bold flavor of ginger amidst smooth, refreshing crab meat.

Crab-Crusted Seared Ahi

Ingredients

8 oz. Phillips Special Crab Meat
2 ahi tuna steaks, approximately 6 oz. each
¼ Cup ponzu (citrus soy) sauce
1 Tbsp. peanut oil
2 tsp. fresh ginger, grated (or ½ tsp. ginger powder)
1 Tbsp. cilantro, minced
1 Tbsp. fresh chives, minced
⅛ tsp. white pepper
2 Tbsp. Hellmann’s mayonnaise
⅓ cup panko bread crumbs (Japanese style)
1 Tbsp. pure sesame oil
1 tsp. cilantro, minced

Cooking Instructions

  • Marinate tuna in ponzu sauce for 1-2 hours, turning once.
  • Meanwhile, in small bowl, blend ginger, cilantro, chives, white pepper and mayonnaise.
  • Gently fold in crab meat and chill, covered, until needed.
  • In separate bowl, blend bread crumbs with sesame oil and cilantro. Hold aside.
  • To serve: Heat peanut oil in a nonstick skillet over medium-high heat. Pat tuna steaks dry, then sear on both sides.
  • Remove from pan and either finish to serve immediately or chill tuna to serve cold.
  • To finish: Heat oven to broil. Pack half of the crab mixture on top of each seared tuna steak.
  • Top each with half of the crumb mixture, pressing crumbs into crab.
  • Broil (gratiné) the crumb topping, placing approximately 8” from heat until crumbs are golden brown.

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