Chef Shareef Badaway’s passion for cooking started at a very early age. Growing up in Syracuse, New York, he would frequently help his mother in the kitchen. Whether it was for nightly family meals or dinner parties entertaining guests, cooking has always been a large part of his life.

Chef Badaway came to the realization that he wanted to take cooking to a professional level. In 2005, he graduated from the French Culinary Institute in Manhattan with a degree in classic French culinary arts.

He believes that simplicity is the key to elegance, nature provides that elegance and Chef Badaway is the technician.

Here is Chef Badaway’s simplistic (maybe for him but not for us) but elegant recipe for Warm Jonah Crab Fondue.

Warm Jonah Crab Fondue
(Serves 1)

Ingredients:
1 Tbsp saffron aioli
3 oz. Jonah crab leg meat
1/2 t tarragon – finely chopped
1/2 t chives – finely chopped
1/2 t chervil – finely chopped
Granny smith apple – julliene
Preserved lemon –  julliene
Peppercress
Toasted Brioche

Directions:
Combine Jonah Crab with aioli and season with salt and pepper to form a homogenous mixture. Heat slowly while stirring over medium heat until hot, then add your herbs. Place a small spoonful of the aioli on the plate to adhere the toasted brioche. Make a small salad by mixing the apple, preserved lemon, and peppercress, dress the salad with some olive oil and lemon juice and season with salt and pepper to taste. Spoon the warm crab mixture over the toasted brioche and mound the salad over the crab, serve immediately.

Enjoy!!

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