500gr of raw Australian spanner crab meat
60gr white sesame seed
100g of fresh fava beans
50gr chopped garlic
25gr ginger brunoise
20gr olive oil
15 gr chopped chives
20 gr soy sauce
4 hearts of romaine lettuce
10 gr of olive oil dressing
10 gr of paprika
Divide the crab meat in a 25g bowl, then mold them into a 40mm diameter ring, and pan them in the sesame seed, keep in the fridge. You should have 20 pieces for 4 people.
Warm the olive oil in a pan, add the chopped garlic, and fried it, you need to obtain a nice golden color, ad the ginger and the fava beans and cook it together for only 2 min, add the soy sauce, and finish with the fresh chives.
Separate the leak of romaine, wash them in cold water and dry them on paper towel. Put the dressing in a bowl and put the salad inside to season them. Warm some olive oil in a pan and pan-fried the crab cake, you need to obtain a light golden color on both side, add some paprika powder on top. Put harmoniously the condiment on the bottom of the plate, put the crab cake on top, and finish with the salad.
Do you know that chef Yannick's greatest inspiration is? Read more here.