Brown Crab with B. Deloffre's Kohlrabi

The brown crab is an elegant ingredient, and as such, it must be treated very carefully. Do not overdo it! Leave it in its natural state and eat it the moment it is cooked, so that it is its most flavorful. Audrey and Benoît Deloffre’s kohlrabi pair perfectly with this luxurious ingredient.

Ingredients (4 people)
  • 1 kg (1 1/4 oz) brown crab claws

Pea Sauce

  • 200 g (7 oz) peas
  • 200 g (7 oz) milk
  • 4 g (1/7 oz) salt
  • 8 g (2/7 oz) sugar
  • 0.5g (1/56 oz) pepper
  • 2 sprigs curry leaf

Marinated Kohlrabi

  • 250 g (9 oz) honey
  • 250 g (9 oz) sugar
  • 200 ml (7 fl oz) white vinegar
  • 200ml (7 fl oz) water
  • 8g (2/7 oz) paprika
  • 2 g (1/14 oz) Espelette pepper
  • 1 kohlrabi
  • 1 pinch salt

Lemon Cream

  • 3 sheets gelatin
  • 100 g (3 1/2 oz) lemon juice
  • 50 g (2 oz) light (single) cream
  • 250 g (9 oz) heavy (double) cream
  • 4 g (1/7 oz) salt and pepper

Jellied Marinade

  • 2 sheets gelatin
  • 1 g (1/28 oz) agar-agar

Peas and Pea Purée

  • 260 g (9 1/4 oz) peas
  • salt
  • pepper

Shredded Brown Crab

  • 1 kg (1 1/4 oz) brown crab claws
  • 1 liter (4 1/4 cups) vegetable broth
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch Cajun spices
  • 100 ml (3 1/2 fl oz) olive oil
  • Juice of 1/2 lime
  • Zest of 1/2 lime
  • 10 cilantro (coriander) leaves

Instructions

Step 1: Pea Sauce

Blanch the peas in a saucepan of salted boiling water for 5 minutes. Bring the milk to a boil in another saucepan. Blend the peas in a blender with the milk, then press through a conical strainer.

Mix 350 g (12 oz) of the pea coulis with the salt, sugar, and pepper. Chop the curry leaves and add them to the mixture. Let stand at room temperature for 1 hour to infuse, then pass through a conical strainer.

Step 2: Marinated Kohlrabi

Dissolve the sugar and the honey in a saucepan without letting the mixture brown. Deglaze with the vinegar and water, then add the spices.

Peel the kohlrabi and use a mandoline to cut it into thin slices. Reserve the leaves for the garnish.

Cut out 4 kohlrabi disks 6 cm (2 1/2 inches) in diameter, and 4 disks 4 cm (1 1/2 inches) in diameter. Salt them, rinse them, and put them in a bowl. Pour in 500 g (1 lb 2 oz) of warm marinade. Let marinate for 30 minutes.

Step 3: Lemon Cream

Soak the gelatin in cold water to hydrate it. Reduce the lemon juice to 10 g (1/3 oz). Heat the cream in a saucepan, then add the squeezed and drained gelatin, the heavy cream and, lastly, the reduced lemon juice. Season.

Pour the mixture onto a tray or plate and chill for 30 minutes. When the cream has set, use a cookie cutter to cut out 8 disks 2 cm (1 inch) in diameter.

Step 4: Jellied Marinade

Soak the gelatin in cold water to hydrate it. Heat the remaining 200 g (7 oz) of marinade in a saucepan with the agar-agar. Remove from the heat and add the squeezed and drained gelatin. Pour the mixture onto a tray or plate with a rim and let cool in the refrigerator for 30 minutes. When the cream has set, use a cookie cutter to cut out 12 disks 2 cm (1 inch) in diameter.

Step 5: Peas and Pea Purée

Shell the peas and blanch them in salted boiling water for 5 minutes. Drain the peas and peel 60 g (2 1/4 oz) of them. Set the peeled peas aside for the shredded brown crab preparation. Let the remaining 200 g (7 oz) peas cool and then blend with a little water. Season at the last minute with salt and pepper.

Step 6: Shredded Brown Crab

Cook the brown crab claws in the vegetable broth for 4-7 minutes, depending on their size. Let cool, then use a pick to remove 300 g (11 oz) of meat.

Season with the salt, pepper, and Cajun spices. Drizzle with the olive oil and lime juice. Use a Microplane to grate the lime zest, then sprinkle it over the dish and add the peas that were previously set aside and the cilantro (coriander). Mix.

Step 7: Finishing and Serving

Sprinkle the marinated kohlrabi disks with the Espelette-coral powder. Arrange 3 disks of jellied marinade on the outer part of a circular plate and place one 4 cm (1 1/2 inch) disk in the center. Cover the latter with a little of the pea purée and add 25 g (1 oz) of the shredded crab meat.

Top the crab meat with a 6 cm (2 1/2 inch) disk of marinated kohlrabi. Arrange 2 disks of lemon cream on each side, and garnish the dish with a few little kohlrabi leaves. Serve the pea sauce in a sauce boat.