SCHEDULE
King Crab
by Chef Eric Desbordes, Faubourge
eggs, ginger, and lemon mayonnaise
Mayonnaise
Ingredients:
| 2 | pcs | Egg Yolks |
| 50 | grs | Mustard |
| 30 | cL | Grap Seed Oil |
| 1 | pinch | Salt |
| 1 | dash | Sherry 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:
| 5 | pcs | Hard-Boiled Eggs |
| 25 | grs | King Crab |
| 1 | pc | Lime Zest |
| 15 | grs | Crystallized Pink Ginger |
| 7 | cL | Yuzu Juice |
| 30 | grs | Mayonnaise |
| 5 | drops | Tabasco |
| ½ | - | Granny Smith Apple |
| 1 | tsp | Fresh Grated Ginger |
| 1/3 | bunch | Fresh Cilantro |
| 5 | cL | Crystallized 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.
