Spider Crab with Baby Vegetables in Roe Sauce

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Credit: Didier Loire
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Ingredients (4 people)

Vegetable Salad

  • 3 1/2 ounces large carrots, with tops (100 g)
  • 3 1/2 ounces celery heart ribs (100 g)
  • 3 1/2 ounces white radishes or turnips (100 g)
  • 3 1/2 ounces granny smith apples (100 g)
  • 1/2 ounce black truffle (15 g)
  • 1 clove garlic
  • 10 coriander seeds
  • 10 black peppercorns
  • 1 ribbon lemon rind
  • fresh thyme flower
  • 1 ounce mayonnaise (30 g)
  • 1 lemon
  • 2 teaspoons truffle juice (1 cl)

Spider Crab

  • 2 lemons
  • 1 sprig dried fennel
  • 3 1/3 tablespoons tarragon mustard (5 g)
  • 2 tablespoons olive oil (3 cl)
  • 4 tablespoons reduced crab jus (2 cl)
  • 1 sprig tarragon
  • fleur de sel

Instructions

Step 1: Vegetable Salad

Dice the carrots, celery, white radish, apples, and the black truffle into 1/5 inch (5 mm) cubes. Be sure to keep the diced apples and the diced truffle apart.

Cover and braise the diced celery, radish and the carrots in some olive oil, flavoring the mixture with 1 clove of garlic and a muslin pouch containing coriander, black pepper, the ribbon of lemon zest, and the fresh thyme flower.

Remove from the heat and let cool, keeping the vegetable mixture at room temperature. Do not refrigerate.

Season the macedoine with the mayonnaise, lemon juice, truffle juice, fleur de sel, and some freshly ground pepper.

Step 2: Spider Crab

Separate the legs from the rest of the crabs. Keep the roe contained in the crabs and 4 of the shells for the crab jus. As the crabs will be served in the shells, serve the smaller ones for this.

Cook the crabs in a court-bouillon made of one lemon, fennel, and coarse salt. Simmer the legs for 3 minutes and the bodies for 12 minutes, making sure to put the crabs in head-first. Drain and shell carefully to avoid breaking the meat inside.

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

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