This morning we received some amazing king crab which is produced by one of the best pre-cooked seafood companies in Spain. It is pure meat from both the Legs and the body. So I set out with the aim of producing 2 different plates using the same flavor profiles to use in our 2 Michelin Star restaurant and the other for El bulli Catering which is the catering side of our business.

It was a bit of an obvious choice to make a crab salad, but it is something that everyone likes which is an important point for banqueting.

King crab and Avocado is a perfect match, so I made a Crushed avocado tart which is about 5mm in thickness. I froze this so I would be easy to cut, handle and also keep from oxidizing.

Next I took some of the yogurt that I make here and added some Hojiblanca Extra Virgin Olive oil and Asian fish sauce, then I put it into the siphon as it is a very strong flavor but when it is in the form of a mousse becomes much softer.

I love when crab is in its natural cooked state as the way it strings is much nicer than being cut, for me this is a mental thing as you do not feel that it has been manipulated too much when you are eating it. To complete the crab mix I added: Ruby grapefruit, Burnt fresh corn kernels, Coriander leaves and stalks and seasoning.

Citrus is always a welcome addition to crab, so in this case I decided on using some Italian Mandarins for there slightly acidic taste and wonderful perfume. I made a juice which I cold infused with the skins (to utilize the oil in the skins which is where the perfume comes from), then with this I added: Agar Agar, Gellan and Gelatin. After boiling it I Quickly made a skin using a steel baking tray, when cold I removed it with baking paper.

Now how do I serve it?

For the restaurant I made a cannelloni as you can see in the first picture and for Banquets a simple salad which gets totally covered with the yogurt mousse.

This entry was posted on Saturday, November 28th, 2009 at 03:54 and is filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.