Alaskan King Crab Cannelloni

Alaskan King Crab Cannelloni with Hearts of Palm and Caviar Vinaigrette

Crafted by Chef Scott Hunnel, from the award-winning Victoria & Albert’s at Walt Disney World Resort, enjoy this delectable recipe straight from the world-class fine-dining experience of Remy, aboard the Disney Fantasy and Disney Dream.

Vanilla Aioli
2 eggs
4 tablespoons lemon juice
½ teaspoon Dijon mustard
2 teaspoons salt
2 vanilla beans, split in half and scraped
2 cups olive oil
Coarse salt, freshly ground black pepper and paprika, to taste

Crab Cannelloni
½ cup hearts of palm, small diced, blanched
½ cup jicama, small diced, blanched
¼ cup celery, small diced, blanched
¼ cup carrots, small diced, blanched
2 teaspoons olive oil, divided
12 ounces king crab
Fresh chervil
Fresh chives
Vanilla aioli
Course salt, freshly ground black pepper
Jicama, peeled
1 ounce Siberian Osetra caviar, for garnish

White Balsamic Vinaigrette
1 teaspoon chopped shallot
1 tablespoon Dijon mustard
¼ cup balsamic vinegar
½ cup extra virgin olive oil
Coarse salt, freshly ground black pepper, to taste

Pumpernickel Curl
12 small slices toasted pumpernickel, cut in triangles

Caviar Emulsion
1 tablespoon Dijon mustard
½ cup white balsamic vinegar
2 egg yolks
3/4 cup canola oil
3/4 cup olive oil
Coarse salt, freshly ground black pepper
½ ounce Desietra Osetra caviar

For Serving
12 matchstick pieces watermelon radish, for garnish
18 half-moon slices red radishes, for garnish
6 crystal lettuce leaves
6 petite mix lettuce leaves
6 baby frisée
18 micro chives
6 viola flowers (add after dressing)

Make Vanilla Aioli
Blend eggs, lemon juice, mustard, salt, and vanilla bean scrapings in food processor for 30 seconds. Slowly add oil until mixture is consistency of mayonnaise. Season to taste with salt, pepper, and paprika. Set aside.

Make Crab Cannelloni
Blanch vegetables separately in salted boiling water.  Cool in ice bath and drain. Lightly toss in 1 teaspoon olive oil. Mix crab with vegetables, chervil, and chives. Lightly dress with vanilla aioli; season to taste with salt and pepper. Slice jicama into paper-thin rounds with mandolin. Lightly dress with remaining 1 teaspoon olive oil. Place crab mixture in center of jicama and form into “cannellonis.” Cut on bias. Top with small spoonful of caviar.

Make White Balsamic Vinaigrette
Place shallots, mustard, and vinegar into a small bowl and slowly whisk in oil and season. Season to taste with salt and pepper. Set aside.

Make Pumpernickel Curl
Preheat oven to 350 degrees F. Cut crust off pumpernickel bread and roll out using pasta machine on low number (2 or 3) to flatten and thin. Bake 10 minutes, or until crisp.

Make Caviar Emulsion
Place shallots, mustard, white balsamic vinegar, and egg yolks in blender. Puree while slowly drizzling in oils to emulsify. Season to taste with salt and pepper. Gently stir in caviar just before swirling onto serving plate.

To serve
Just before serving, gently toss radishes, greens, and chives with white balsamic vinaigrette. Add viola flower. Place 1 cannelloni on each plate, then divide salad evenly among 6 plates. Add pumpernickel curls and a swirl of caviar emulsion. Serve immediately.

Serves 6.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.