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King Crab Encroute with Hollandaise sauce
by Chef Al Levinsohn
Serves 4

Hollandaise sauce
Ingredients
4 egg yolks
1 cup clarified butter
1 lemon, juiced
½ teaspoon Kosher salt
½ teaspoon cayenne pepper

Procedure
1. Add four egg yolks and lemon juice to bowl.
2. Place bowl over a pot of slow, rolling, boiling water. Stir constantly with a wire whisk until it become thick and ribbons form.
3. Check ribbons by pulling bowl off pot and whisking from side to side. If a slowly closing trail is left behind the whisk the mixture is ready.
4. Add clarified butter. Trickle it into the mixture, constantly stirring with whisk. Incorporate all the butter.
5. Add salt and pepper.


King Crab Encroute
Ingredients
1 pound king crab meat, picked
1 box prepared puff pastry sheets, thawed overnight in refrigerator
Fresh sweet basil leaves
2 eggs
Hollandaise sauce

Procedure
1. Pre-heat oven to 375 degrees.
2. Squeeze out any water in crab and pick through any remaining bits of shell.
3. Lay out pastry sheets on a lightly flour-dusted cutting board or counter top.
4. Cut sheets into three-inch strips. The boxed sheets will have a crease to cut along that will give pastry the proper width.
5. Lay basil leaves down in center of pastry.
6. Distribute crab along the back edge of pastry strips.
7. Brush leading edge of pastry with eggs to form a seal when rolled.
8. Roll pastry into log-shaped rolls, keeping the seam-side down.
9. Place on baking sheet and brush top with remaining egg.
10. Bake at 375 degrees about 20 minutes, until pastry is nicely browned and flaky.
11. Remove from oven. Slice rolls on bias with a serrated knife. Serve with hollandaise sauce (see recipe above.)