Serves 2
Ingredients
150g crab, freshly cooked and picked
25g brown crab meat
25ml mayonnaise
2 pc baby gem
2 quails eggs
10ml virgin olive oil
1/4 lemon
10ml parsley puree
1 egg
100g panko
50g flour
To serve
Red vein sorrel
Method
Cook the crab in a court bouillon with Rock salt until cooked and leave to cool. Then crack the crab and pick the meat from the claws and body – Then pick 3 times on ice to remove the shell.Dress the gem with olive oil and place in the centre of the crab plate. Pour the crab mayonnaise around the edge. Season the crab meat (must be room temperature) with salt and lemon juice and place on top of the gem. Pane the soft boiled quail’s egg and deep fry at 180 C till golden brown and hot but liquid in the centre.
To serve
Garnish the plate with the parsley puree to one side and decorate with red vein sorrel.
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