Fashion On A Plate
SCHEDULE


King Crab
by Chef Eric Desbordes, Faubourge

eggs, ginger, and lemon mayonnaise

Mayonnaise

Ingredients:
2pcsEgg Yolks
50grsMustard
30cLGrap Seed Oil
1pinchSalt
1dashSherry Vinegar

Method:
  • • All the ingredients must be at room temperature.
  • • Mix the egg yolks, the mustard and the salt.
  • • Whipping by adding little by little the grape seed oil.
  • • Once the mayonnaise is ready, add the dash of sherry vinegar.
  • • Store in a cool place.

King Crab Preparation

Ingredients:
5pcsHard-Boiled Eggs
25grsKing Crab
1pcLime Zest
15grsCrystallized Pink Ginger
7cLYuzu Juice
30grsMayonnaise
5dropsTabasco
½-Granny Smith Apple
1tspFresh Grated Ginger
1/3bunchFresh Cilantro
5cLCrystallized Ginger Juice
--Salt and Pepper

Method:
  • • Chop hard-boiled eggs, cut the apple and the pink ginger in brunoise, then mix them with the other ingredients that compose the King Crab preparation.
  • • Store in a cool place.

Finishing:
  • • Divide the King Crab appliance into 12 emptied and previously washed egg shells.
  • • Put on the top the King Crab flesh, a few sprigs of chives and cover with a dash of olive oil.