We seasoned the crab with our yuzu-fish pepper hot sauce and Duke’s mayonnaise. We also used the hot sauce to dress the tomatoes and then the resulting spicy tomato water (think Asian Bloody Mary) to dress the greens. The dish was bright, flavorful, and punchy. The crab was not lost in the spice and citrus. Upon eating the dish, we did encounter a flaw. (No, not crab shells, I picked those out.) For those that know us, the missing ingredient was fresh herbs. The picture easily tells the tale, but it took a few bites as a diner to realize what was missing. Thankfully, we could run to the weed patch and harvest some lemon basil and lovage leaves. We tore these fragrant herbs onto our half-eaten dinners and immediately felt the herbal impact. We learned two key points here: one, you will forget ingredients and dishes will not always sing, and two, you can correct a dish mid-stream, but you must be self-aware and humble enough to interrupt yourself and make the adjustments.
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