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. 

Ingredients

Crab:

  • 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

 

Preparation: 

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.

 

Jam:

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.