Jean-Denis Rieubland, Executive Chef at the Royal Champagne Hotel & Spa in France, shares his recipe for crab with kaffir lime, caviar, mango and citrus. 



  • 1 live crab (800g)
  • 100g carrot
  • 100g onion
  • 20cl white vinegar
  • 50cl of crustacean consumed
  • peppercorn, thyme sprig
  • 100g mango
  • 1 lemon
  • 1 bunch chives
  • 2 cebettes (kind of onions)
  • 5cl cognac
  • 120g liquid cream
  • 6 soaked gelatine


  • 40g caviar “Sturia, Prestige”
  • 1 slice of sandwich bread
  • borage flower, pineapple sage, mini purple shizo
  • grated kumbawa, Espelette pepper, salt
  • 1 gold leaf


Jam citrus:

  • 2 oranges
  • 4 lime
  • 1 apple (golden)
  • 100g butter
  • 50g of sugar



Cook the crab in broth 8 mins, cool and peel by removing all the cartilage.

Season the flesh with mango brunoise, chopped cebettes (onions), chives, lemon juice, Espelette pepper, cognac and a grated kumbawa.

Melt 2 sheets of gelatine in 60g of cream and add to the mixture. Shape into half-spheres in a mould and set aside somewhere cold.

Whisk 60g cream, season with salt, pepper and grated kumbawa.

Glue the crustacean with 4 sheets of gelatin and put in the fridge on a flat plate at 3mm thick, round with 4cm in diameter.

Make 20 small circles of sandwich bread. Dry in the oven.



Cook the orange segments, with half the golden apple, 50grams of butter and 25gr of sugar. Do the same for lime. Mix, and put in cone.


The finishing touch:

On a plate, place three spheres of cakes, with discs of crab. Put kumbawa cream on one, on another the citrus jam and on the third a beautiful quenelle of caviar.

On the plate make small points of citrus marmalade and kumbawa cream, then arrange five small caviar tiles.

Finish with flowers, shizo, chive tips and a little gold leaf.