MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spider Crab w/Caviar - Pt 2
Categories: Seafood, Greens, Citrus, Wine
Yield: 4 Servings
CONTINUED FROM PART ONE
Preparing the crabs: prepare 2 bowls, one for the crabmeat,
the other for the liquid and coral;
Shell the 4 small males. Their shells will be used for
presentation, so it's not necessary to remove the meat from
the claws;
Cut all around the head and remove the upper part of the
shell;
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;
Using a spoon, remove the eggs under the belly of the
females and reserve it;
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: in a bowl, whisk the creamy liquid,
coral and half the eggs to a fairly smooth texture;
Whisk in 5 tb olive oil, adding it in a thin stream;
Add the lemon juice; season with salt and pepper; add the
shallot and flat leaf parsley; set aside;
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;
Place the caviar in a bowl and add the remaining olive oil
as well as half the chives; mix gently and set aside.
To serve, lay out the seaweed on 4 large serving plates;
Place the empty shells in the center; spoon the crab cream
into the middle and place the remaining crabmeat on top;
Garnish with the caviar and the rest of the chives; serve
immediately.
An original recipe from Philippe Groult, (Meilleur Ouvrier de
France 1982), L'Amphycles, one of Paris' great addresses
8 av. des Ternes, 17th arrondissement,
Metro Porte Maillot - Tel: +33-1-40-68-01-01
From:
http://www.theworldwidegourmet.com
Uncle Dirty Dave's Archives
MMMMM
