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Spider Crab with CaviarTheWorldWideGourmet.com

Flavors of France

Total time: 30 to 60 min

Preparation and cooking time: About 1 hour

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:127.4 kcal

Proteins:8 g

Fats:4.7 g

Carbohydrate:11.2 g

Fibers:2.1 g

Sugar:0.7 g

Cholesterol:39.5 mg

Sodium:304.5 mg

Calcium:74.2 mg

Energy:2751 kcal

Proteins:173 g

Fats:100.7 g

Carbohydrate:242.6 g

Fibers:44.7 g

Sugar:16 g

Cholesterol:854 mg

Sodium:6576.4 mg

Calcium:1602.4 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

carrot, peeled and chopped

1

onion, peeled and chopped

zest of 1/2 lime and 1/2 lemon

2.5

ml

fresh ginger

1

bouquet of thyme

2

bay leaves

5

ml

black peppercorns

1000

ml

white wine

500

ml

spirit vinegar

*Other ingredients

2

x

500

g

male spider crabs

2

x

1000

g

female spider crabs

2

x

1000

g

male spider crabs

300

g

fresh green seaweed, washed well

15

ml

chopped chives

*Ingredients for the cream

100

ml

extra virgin olive oil

strained juice of 1 lemon

100

g

chopped french shallot

50

g

flat leaf parsley sprigs

fine sea salt and freshly ground pepper

METHOD

Preparing the court-bouillon and cooking the crabs

  1. Bring 7 liters (7 qt.) water to a boil; add the carrot, onion, lemon zest, ginger, thyme, bay leaf and peppercorns;
  2. boil for 3 minutes, then add the white wine and vinegar; return to the boil; reduce the heat and simmer gently for 10 minutes;
  3. bring back to a boil over high heat. Immerse 4 male spider crabs head first into the court-bouillon and cook for 12 minutes from the time they go into the water; remove and drain;
  4. skim the court-bouillon; repeat the process with the 4 females, then the other 4 males; set aside;
  5. prepare a large bowl of ice water; bring the court-bouillon to a boil over high heat and blanch the seaweed for 30 seconds, just until it it changes color;
  6. drain and refresh immediately in ice water; drain again and set aside.

Preparing the crabs

  1. prepare 2 bowls, one for the crabmeat, the other for the liquid and coral;
  2. shell the 4 small males. Their shells will be used for presentation, so it's not necessary to remove the meat from the claws;
  3. cut all around the head and remove the upper part of the shell;
  4. reserve the liquid and coral from the head. On the lower part of each crab, pull on the shell and remove the meat; rinse the shells under cold water and set aside; shell the remaining 8 crabs in the same way;
  5. using a spoon, remove the eggs under the belly of the females and reserve it;
  6. delicately break the claws with a hammer or nutcracker; remove the meat with a shellfish fork; reserve the creamy liquid and coral from the head; discard the shells;

Preparing the cream

  1. in a bowl, whisk the creamy liquid, coral and half the eggs to a fairly smooth texture;
  2. whisk in 5 tbsp. olive oil, adding it in a thin stream;
  3. add the lemon juice; season with salt and pepper; add the shallot and flat leaf parsley; set aside;
  4. be sure there are no pieces of shell in the crabmeat by sticking a skewer here and there; add half the meat to the cream; correct the seasoning and set aside;
  5. place the caviar in a bowl and add the remaining olive oil as well as half the chives; mix gently and set aside.

Finishing

  1. to serve, lay out the seaweed on 4 large serving plates;
  2. place the empty shells in the center; spoon the crab cream into the middle and place the remaining crabmeat on top;
  3. garnish with the caviar and the rest of the chives; serve immediately.

SOMMELIER

Rosé champagne

CHEF'S NOTES

An original recipe from Philippe Groult, Meilleur Ouvrier de France 1982, who apprenticed with Joël Robuchon before opening his own restaurant, L'Amphycles, one of Paris' great addresses

8 av. des Ternes, 17th arrondissement,
Metro Porte Maillot - Tel: +33-1-40-68-01-01



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