Ingredients
North Sea crab
2 North Sea crabs
Crab liver cream
2 scallops
20g crab liver
20g crab meat
10g crab protein
Crab salad
250g crab meat
Crab liver cream
Japanese mayonnaise
Lime
Salt
Pepper
Crab bisque
1 crab with legs
40ml white wine
10ml vieux
10ml Nouilly prat
20ml Cognac
50ml Napolitano
10g Carrot
10g shallots
10g onion
1 clove
20g white leek
1 stalk parsley
1 bay leaf
1 sprig of thyme
15g celery
2 white peppercorns
1 stalk tarragon
1tsp tabasco
Soy oil
Tempura
100g potato starch
50g flour
Splash of sparkling water
5g baking powder
Lacquered beignet
10 crab arms (5g per piece)
Tempura
Crab lacquer
Lime zest
Smoked avocado
2 avocados
5g Antioxidant (sosa)
100ml water
Smoke
Oil (valdorama)
Method
North Sea crab
Kill the crab by tapping it on the head with a hammer. Remove the scissors. Save 1 crab with legs for bisque and 1 Crab with legs for creating the crab liver cream. Boil water and cook the crab claws with arms. Remove the pan from the heat and leave for 4 minutes. Then remove and cool down. Break off the scissors by using a hammer. Use the arms for the beignet and the scissors to make the salad. Check for shells.
Crab liver cream
Steam the crab at 68C for 1 hour. Remove the liver (brownish part), the crab meat and protein (white). Clean the scallops and use the meat. Mix everything together in a thermo blender. Store in a piping bags.
Crab salad
Use all the ingredients to give extra flavour to the crab meat. Store in piping bags.
Crab bisque
Remove the inside and chop it in the food processor. Chop the legs and the shell of the crab and all the vegetables. Bake the crab. Make sure it doesn’t stick to the frying pan. When the crab turns golden brown, add the vegetables. Bake together and add the Napolitano. Deglaze with all the alcohol and flambé. Add all the spices and cover with water. Let everything simmer and infuse for 30 minutes. Pass the broth through a fine cloth. Reduce until desired flavour is reached.
Crab flaze
Add potato starch until a nice thick sauce appears.
Crab bisque jelly
Ratio is 2g gelatin to 330ml bisque. Preheat the bisque. Put the gelatin in cold water. Stir the gelatin into the bisque and sieve it once. Fill the small bombe silly with the bisque.
Tempura
Mix the potato starch, flour, baking powder and the sparkling water until you get a batter.
Lacquered beignet
Add the tempura and deep fry the crab at 175C until the meat is crispy. Heat the lacquer in a pan and dip the beignet until it’s completely lacquered. Add flavour with some lime zest.
Smoked avocado
Mix the antioxidant and water. Halve the avocados and remove the pit and peel. Put foil on a plate and brush with antioxidant. Slice the avocado with a slicing machine (position 0.5) and place two slices next to each other, overlay at the end and a line down. They should connect. Also brush the top with antioxidant and cover with foil. Cut them à la minute with cutter 6 and press them with cutter 5. Brush the avocado à la minute in smoke oil and sprinkle a little piment d’Espelette on it.
To serve
Put the bisque jelly into a bowl. Use cutter 3 and fill the cutter 2/3 with crab salad. Place the avocado sticks on top (cutter 6). Combined with foil, use cutter 5. Grease in smoke oil and sprinkle some piment d’Espelette. Place the beignet on a fork and place on top of the crab with avocado. Finish with a Chinese flower on top of the beignet.