Crab Balls with Grapefruit Salad
The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean-Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup).
Slideshow: More Recipes From Jean-Georges Vongerichten