Appetizer
Crispy Taro Tuile Cups with Lump Crab Salad, Charred Chili Oil & Ají Blanco
Paper-thin cups of fried taro root, delicately shattered and crisp, filled with chilled lump crab bound in a light, herb-flecked aioli; topped with a drizzle of charred chili oil (made from dried Portuguese chilies), a quenelle of ají blanco (roasted red pepper and almond cream), microgreens, and edible flowers. Technically ambitious, visually stunning, and absolutely delicious.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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