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Spider crab meat in red pepper and lemon grass jelly

A creation by Traiteurs de France

Spider crab meat in red pepper and lemon grass jelly

For 10 portions.

Red pepper jelly

Soften the leaf gelatine and add it to the two purees and fish stock heated to 85°C. Add the mixture to 4 to 5 cm diameter circles. Make a clear jelly made from fish stock to lightly coat the circled mixture

Crab meat

  • Spider crab meat - 200 g
  • Roasted pine kernels - 30 g
  • Chopped shallots - 1
  • Sun-dried or confit tomatoes chopped into small cubes - 20 g
Combine the ingredients to make the spider crab meat mixture and garnish the circles with it.

Presentation

Make sure you remove the circles when the interior is cold. It is recommended to serve a basil-flavoured whipped cream with the circles.
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