Recipe from “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant” by Ox Co-Owners and Chefs Greg Denton and Gabrielle Quiñónez Denton


Crispy Capers

¼ cup neutral-flavored vegetable oil

2 tablespoons nonpareil capers


Grilled Asparagus

1¼ pounds skinny asparagus, woody stems snapped off

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black



Herbed Crab

¼ cup water

½ cup unsalted butter, cut into 8 pieces

1½ tablespoons fresh lemon juice, plus ½ teaspoon finely grated lemon zest

½ teaspoon ají amarillo powder (or substitute 2 pinches cayenne pepper)

4 ounces Dungeness crabmeat (or substitute blue crabmeat), picked clean of any shells

3 tablespoons thinly sliced chives

1 tablespoon chopped fresh dill

Kosher salt (optional)


To Serve

16 fresh tarragon leaves

To make the crispy capers, heat the vegetable oil in a small pot over medium heat until a deep-fry thermometer registers 350°F. Meanwhile, place the capers on a paper towel to remove excess moisture. Gently drop the capers into the oil and fry until they have opened slightly and dried out, about 2 minutes. Remove from the oil with a slotted spoon and let cool on a paper towel.

Prepare a grill to medium-high heat.

Place the asparagus on a flat surface and drizzle with the olive oil. Season lightly with salt and pepper, and toss to coat evenly. Grill, turning frequently, until just cooked through, 2 to 3 minutes. Transfer to a serving dish and keep warm.

To make the crab, warm a skillet over medium heat on the stove. Add the water and bring to a boil. Reduce the heat to low, then add the butter, piece by piece, swirling the pan to emulsify. Once all the butter has been added and the sauce is thickened, add the lemon juice and zest, the ají amarillo powder, then the crab, swirling the pan constantly. Let cook over low heat until the crab is just heated through, about 1 minute; remove immediately. Stir in the chives and dill. Taste and add salt, if necessary.

To serve, spoon the herbed crab over the warm asparagus. Garnish with the crispy capers and tarragon.