Cajun Blue Crab Hamachi

February 22, 2013 by Kenmore

Chef Greg Biggers of Caf des Architectes at Sofitel Chicago Water Tower shares a recipe for Cajun Spiced Blue Crab Hamachi.


preparation time
0 mins

cook time




2 ounces Jumbo Lump Crab

1 ounces Smoked Steelhead Roe

8 Celery leaves

1 Fleur de sel

1 teaspoons Olive oil

2 Cajun Spice (cayenne, cumin, black pepper)

0.25 cup Brown butter

1 cup Lemon juice

0.5 cup Sugar

0.5 cup Water

3 Gelatin sheets

8 piquillo peppers

1 tablespoons granulated sugar

3 tablespoons olive oil



Season hamachi with salt and pepper, place one line of puree on plate. Place hamachi on plate with one dot of sauce on each slice. Place gelee on plate, garnish with celery leaves and roe.

Brown Butter Gelee

Mix all ingredients except for thyme and bring to a boil. In a separate bowl, bloom gelatin sheets in cold water until mushy. Remove gelatin from water and squeeze out excess water. Whisk into hot liquid and bring to a boil, then turn off flame. Pour into molds or a small, shallow dish. Refrigerate and add thyme leaves after 5 minutes.

Piquillo Pepper Puree

Puree peppers in Vita prep with sugar. Slowly drizzle in oil and blend on high. Strain and season.


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