Spider Crab Minestrone

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Spider Crab

Separate the legs from the rest of the crabs. Reserve the roe and the shells for the consommé.

Prepare a court-bouillon in a stock pot with 1 1/4 gallons (5 liters) of water, the white wine, the fennel, the peppercorns, and some coarse salt.

Cook the crabs in the simmering court-bouillon. Remove the legs after 3 minutes and the bodies after 12 minutes. Be sure when adding the bodies to put them in the water head first. Drain.

Shell the legs, being careful not to crush the meat.

Step 2: Pesto

Peel the garlic cloves. Place in a mortar with a dash of salt, and crush into a puree with the pestle. Add the basil leaves, and continue grinding to obtain a smooth, even paste.

Emulsify the pesto, adding olive oil little by little, turning the pestle in circular movements counter-clockwise.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse