Part 5/8:
Chef Douglas Kim from the Michelin one-star restaurant, Chu, showcased a unique dish using an invasive species—green crab. Understanding both the ecological impact and culinary potential of the green crab, Chef Kim set out to make a dish that highlights this underutilized ingredient.
During his shopping excursion, Chef Kim gathered green crab, razor clams, pasta, and tomatoes—all expertly chosen to complement the seafood. In the kitchen, he detailed each step in the process of preparing the pasta from sautéing the crabs to creating a luxurious green crab sauce by blending the crabs with onions, garlic, and white wine before finishing it off with a touch of creaminess.