Subj : 7/18 Nat'l Caviar Day 5b
To   : All
From : Dave Drum
Date : Tue Jul 18 2023 04:18:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spider Crab w/Caviar - Pt 2
 Categories: Seafood, Greens, Citrus, Wine
      Yield: 4 Servings
 
           CONTINUED FROM PART ONE
 
  Preparing the crabs: prepare 2 bowls, one for the crabmeat,
  the other for the liquid and coral;
  
  Shell the 4 small males. Their shells will be used for
  presentation, so it's not necessary to remove the meat from
  the claws;
  
  Cut all around the head and remove the upper part of the
  shell;
  
  Reserve the liquid and coral from the head. On the lower
  part of each crab, pull on the shell and remove the meat;
  rinse the shells under cold water and set aside; shell the
  remaining 8 crabs in the same way;
  
  Using a spoon, remove the eggs under the belly of the
  females and reserve it;
  
  Delicately break the claws with a hammer or nutcracker;
  remove the meat with a shellfish fork; reserve the creamy
  liquid and coral from the head; discard the shells;
  
  Preparing the cream: in a bowl, whisk the creamy liquid,
  coral and half the eggs to a fairly smooth texture;
  
  Whisk in 5 tbsp. olive oil, adding it in a thin stream;
  
  Add the lemon juice; season with salt and pepper; add the
  shallot and flat leaf parsley; set aside;
  
  Be sure there are no pieces of shell in the crabmeat by
  sticking a skewer here and there; add half the meat to the
  cream; correct the seasoning and set aside;
  
  Place the caviar in a bowl and add the remaining olive oil
  as well as half the chives; mix gently and set aside.
  
  To serve, lay out the seaweed on 4 large serving plates;
  
  Place the empty shells in the center; spoon the crab cream
  into the middle and place the remaining crabmeat on top;
  
  Garnish with the caviar and the rest of the chives; serve
  immediately.
  
  An original recipe from Philippe Groult, (Meilleur Ouvrier de
  France 1982), L'Amphycles, one of Paris' great addresses
  8 av. des Ternes,  17th arrondissement,
  Metro Porte Maillot  - Tel: +33-1-40-68-01-01
  
  From: http://www.theworldwidegourmet.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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