Crab Legs in Fishnet Stockings.

Note: A Japanese vegetable slicer cuts along the circumference of a vegetable, resulting in long, thin sheets. The fishnet pattern is formed, by using a fishnet attachment. Both are available through J.B. Prince at [phone].

For the tomato chips preheat the oven to 200 degrees. Arrange the tomato slices in a single layer on a silpat-lined sheet pan. Place in the oven to dry until crisp, about 30 minutes. Remove from the heat and set aside.

For the red pepper aioli, in the bowl of a food processor fitted with the metal blade attachment, puree the red bell peppers and garlic until smooth, about two minutes.

Add the lemon juice, egg yolk, and mustard. and pulse to combine. with the motor running add the olive oil in a thin steady stream and pulse until smooth and well combined. Season and set aside.

For the basil oil, in a blender, combine the garlic and basil and pulse to form a rough paste. With the motor running, gradually add the vegetable oil and olive oil and pulse to form a smooth paste. Transfer to a bowl, season, and set aside.

For the artichoke salad, in a medium deep saute pan, heat the oil over medium heat. Add the artichokes and saute for two minutes. Add the capers and saute for two minutes. Add the wine and de-glaze the pan. Add the chicken stock and simmer until tender, about 30 minutes. Remove from the heat. Using a slotted spoon, transfer the artichokes to a fine mesh sieve to drain and discard the braising liquid. Using a sharp paring knife, remove and discard the outer leaves and transfer the artichoke hearts to a cutting board. Dice the artichokes and set aside. In a small bowl whisk together the lemon juice and basil oil. Add the artichoke hearts and chives and toss to combine. Season and set aside.

For the artichoke chips, preheat the fryer to 350 degrees. Fry the artichoke slices until golden brown, about two minutes. Remove from the heat and place on a paper towel-lined sheet pan to drain. Season and set aside keeping warm.

For the potato stockings, preheat the fryer to 365 degrees. Using a Japanese vegetable slicer, fitted with the fishnet attachment, cut the potatoes to form 18 4-inch fishnet sheets. Reserve twelve of the raw potato fishnets separately. Fry the remaining six fishnets until golden brown, about three minutes. Remove from the heat and place on a paper towel-lined sheet pan to drain. Season and reserve keeping warm.

For the crab legs, preheat the fryer to 365 degrees. In a medium, deep saute pan melt the butter over medium heat. Add the crab legs and poach for five minutes. Remove from the heat and set aside. Place the flour in a medium, shallow bowl and season. Place the eggs in a medium, shallow small bowl. Dredge the crab legs in flour, patting off any excess. Dip in the eggs and wrap in a reserved raw potato fishnet. Place in the fryer and cook until golden brown, about two minutes. Remove from the heat and set aside on a paper towel-lined sheet pan to drain. Season and set aside keeping warm.

To serve, place a 3-inch ring mold in the center of a plate, spoon some artichoke salad in the center, cover with a tomato chip and some artichoke chips, and remove the ring mold. Place two crab legs and a potato fishnet on top. Garnish with purple basil and fennel and accompany with red pepper aioli.

(Serves 6)

For the tomato chips:

1 large tomato, peeled, and thinly sliced

For the red pepper ailoi:

3 red bell peppers, roasted, peeled, and seeded

1 clove garlic, peeled

1 tablespoon fresh lemon juice

1 egg yolk

2 teaspoons Dijon mustard

1/4 cup olive oil

Salt and pepper to taste

For the basil oil:

1 small clove garlic peeled and minced

1/2 cup basil leaves

1/4 cup vegetable oil

1/4 cup olive oil

Salt and pepper to taste

For the artichoke salad:

2 tablespoons olive oil

8 medium artichokes, stemmed and trimmed of outer leaves

1 tablespoon capers

1 cup white wine

4 cups chicken stock

Juice of 1 lemon

Reserved basil oil

1 tablespoon minced chives

Salt and pepper to taste

For the artichoke chips:

3 baby artichokes, trimmed and thinly sliced

Salt and pepper to taste

For the potato stockings:

2 medium Idaho potatoes, peeled and trimmed

Salt and pepper to taste

For the crab legs:

2 pounds unsalted butter

12 whole Alaskan king crab legs, shelled

2 cups all-purpose flour

2 eggs, beaten

Reserved patato stockings

Salt and pepper to taste

For the garnish:

Purple basil sprigs

Fennel fronds