Opal Coast Crab CharlotteTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: Under an hour
Cooking time: A few minutes
Refrigeration time: At least 2 hours
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
Energy:185.5 kcal
Proteins:9.1 g
Fats:11.4 g
Carbohydrate:12 g
Fibers:0.7 g
Sugar:5.1 g
Cholesterol:93.8 mg
Sodium:265.3 mg
Calcium:57 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
125
ml
mussel broth or court bouillon, reduced
3
egg yolks
75
g
butter
salt and pepper
3
sheets of gelatine
150
ml
heavy cream
300
g
common crabmeat
3
slices of rye bread
300
ml
shellfish sauce
100
ml
clear aspic
20
g
chopped chervil
**Garnish
assorted salad greens
tomatoes
carrot mousseline
1/2
shellfish fumet
0.5
crème fraîche or whipping cream
METHOD
- In a round stainless steel cake pan lined with plastic wrap, pour in the aspic with the chopped chervil; refrigerate to set;
- shell the crabs, reserving 300 g (10 oz.) crabmeat; place the gelatine leaves in cold water; make a sabayon with the liquid from the mussels, 3 egg yolks, salt and pepper;
- once the sabayon is cooked and very foamy, add the drained gelatin leaves, whisked to dissolve them; incorporate the butter in small pieces;
- cool; add the crabmeat and combine;
- whip the cream; gently fold into the sabayon with a spatula;
- pour into the pan; top with the slices of rye bread; put a little of the sabayon on top of the bread and smooth out;
- chill for several hours; turn out of the pan and decorate.
