MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spider Crab w/Caviar - Pt 1
Categories: Seafood, Greens, Citrus, Wine
Yield: 4 Servings

4 Male Spider crabs; 500g/1 lb
- each
4 Female spider crabs; 1 kg
- (2 lb.) each
4 Male spider crabs; 1 kg (2
- lb.) each
300 g (10 oz.)fresh green seaweed;
- washed well
200 g (7 oz.) Caviar
1 tb Chopped chives

MMMMM-----------------------COURT-BOUILLON----------------------------
1 Carrot; peeled, chopped
1 Onion; peeled, chopped
Zest of 1/2 lime and 1/2
- lemon
1/2 ts Fresh ginger
1 Bouquet of thyme
2 Bay leaves
1 ts Black peppercorns
1 l (4 cups) white wine
500 ml (2 cups) spirit vinegar

MMMMM---------------------------CREAM--------------------------------
100 ml (6 tb) extra-virgin olive
- oil
Strained juice of 1 lemon
100 g (3 1/2 oz) chopped French
- shallot
50 g (2 oz) flat leaf parsley
- sprigs
Fine sea salt & fresh ground
- pepper

Preparing the court-bouillon and cooking the crabs: Bring 7
liters (7 qt.) water to a boil; add the carrot, onion, lemon
zest, ginger, thyme, bay leaf and peppercorns;

Boil for 3 minutes, then add the white wine and vinegar;
return to the boil; reduce the heat and simmer gently for 10
minutes;

Bring back to a boil over high heat. Immerse 4 male spider
crabs head first into the court-bouillon and cook for 12
minutes from the time they go into the water; remove and
drain;

Skim the court-bouillon; repeat the process with the 4
females, then the other 4 males; set aside;

Prepare a large bowl of ice water; bring the court-bouillon
to a boil over high heat and blanch the seaweed for 30
seconds, just until it it changes color;

Drain and refresh immediately in ice water; drain again and
set aside.

CONTINUED IN PART TWO

From: http://www.theworldwidegourmet.com

Uncle Dirty Dave's Archives

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