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

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