“Remember that the crab should be prepared right before you plan to serve; you are only trying to heat the crab through, not cook it.”- Chef Scott Crawford
- Combine all ingredients in pot. Bring to boil, skimming surface for any impurities. Reduce to low heat and lightly simmer.
- Once stock has reduced by half, pour through fine-mesh strainer and season to taste. Set aside until ready to serve.
- Slice squash on mandolin into 1/8-inch thick planks. Slice planks into “noodles” and toss with salt. Let rest for 30 minutes, then rinse, drain, and reserve.
- Combine all remaining ingredients in pot and bring this pickling liquid to boil.
- Once boiling, strain pickling liquid into bowl with squash noodles and lightly cover with parchment. Cool.
- Combine Pickled Squash noodles, broth, and pickling liquid in sauté pan over very low heat.
- Once warm, add crab and gently stir, trying to keep crab in larger pieces.
- Once hot, stir in the cold butter, tomato, and chives until emulsified.
- Combine all seasonings in bowl. Mix thoroughly.
- Rub cobia evenly with cure on all sides. Let sit for 1 hour. Note: timing is based on 1-inch-thick fish fillet; make it more or less depending on thickness of fish.
- Rinse fish and pat dry. Let air dry in refrigerator for at least 1 hour, uncovered.
- To serve, heat grill to medium-high. Add 1 cup apple wood chips, wrapped in foil, directly onto coals or grill top (to impart an amazing smoky flavor).
- Heat up Ham Broth, stirring in a few butter cubes for richer flavor.
- Season cobia with salt and pepper and cook with grill top down, rotating to ensure even cooking, just until cooked through. Remove from direct heat,but rest in warm spot.
- As fish rests, add Rock Crab to bottom of a serving bowl, place fish on top, and pour broth over fish. Garnish with fresh herbs such as fennel fronds, dill, or basil, and smoked sea salt. Serve family-style.