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 Gratinated
Cornish Crab Meat with Pink Grapefruit
INGREDIENTS
1 crab, 1.25 kg (2 3/4 lb) in weight
2 litres (3 1/2 pints) water
10 g (1/4 oz) fresh root ginger
salt and cayenne pepper
For the Sauce:
50 ml (2 fl oz) olive oil crab shell, chopped
60g (2 1/4 oz)fennel leaves
3 cardamom seeds
2 tomatoes, seeded and chopped
1 garlic clove, peeled and crushed
For the Garnish:
1 pink grapefruit
SERVES: 4
PREPARATION TIME: 1 hour
COOKING TIME: 5 minutes
SPECIAL EQUIPMENT: 4 egg dishes or small plates, 14 cm (5 1/2
in) in diameter.
PLANNING AHEAD
It would be advisable to order the crab from your fishmonger
well in advance. Ask him to cook it for you and to remove the
brown and white crab meat; ask him also to discard the heavy
top shell and claws, and to chop the carcasses. It is, of
course, asking a lot, and you will need a very professional
and helpful fishmonger. If this is not the case, instructions
for preparing the crab have been given in the recipe (and you
should change fishmonger).
All elements of the dish can be prepared half a day in advance
and cooked when needed.
METHOD
1) Cooking and preparing the crab
Bring the water to the boil, plunge the crab in and cook for
15 minutes. Refresh under cold water.
Place the crab on its back on a board, twist off the claws
then twist off the legs (do not pull them). Prise the apron
up, pulling at the pointed end near the mouth to remove the
body from the shell. Remove the stomach and dead men's fingers
(these are soft and spongy and are found at the sides of the
body). Pour off any excess water. Strip out the cartilaginous
membrane from the shell and discard it.
With a spoon, remove the brown meat from the shell and put it
aside. Remove the white meat from the body, claws and legs.
Crack the claws and legs with a hammer or lobster cracker. Use
a lobster pick or skewer to help you extract all the flesh.
Reserve the crab meats together.
2) Cooking the ginger
Peel the ginger root and dice very finely. Boil in plenty of
water for 15 minutes. Refresh, pat dry and mix with the crab
meat. Taste and season with salt and cayenne pepper.
3) Making the sauce
In a large saucepan, heat the olive oil and add the chopped
crab shells. Cook for 3-4 minutes over a high heat. Lower the
heat to medium and add the fennel, cardamom seeds, tomatoes,
garlic and thyme. Sweat for a further 3 minutes, then add the
white wine and bring to the boil. Add the water, skim and
simmer for 30 minutes.
Strain the stock into another saucepan and boil to reduce down
until you are left with 50 ml (2 fl oz) of concentrated crab
juices. Cool and reserve.
4) Preparing the garnish
Peel and segment the grapefruit. Cut the segments in half
lengthways and arrange them around the four dishes. Reserve.
Preheat the grill.
5) Cooking and serving the dish
In a small saucepan heat the crab meat. Place the dishes under
the grill to warm up the grapefruit segments. Place a small
mound of crabmeat in each dish, spoon the sauce over, then
gratinate briefly under the hot grill (about 2 minutes). Serve
to your guests.
CHEF'S NOTES
When cooking the crab, depending on the weight, allow
approximately 12 minutes per 1 kg (2 1/4 lb) of crab.
WINE
A dry wine full of fruit, but with some acidity, will match
this spicy dish. I would recommend a Pinot Gris d'Alsace or
even a Riesling.
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About Raymond
Awards
Private
Dining, Wedding Celebrations
Skewered, marinated exotice fruits, served on a bed of iced
rice pudding glazed with a sabayon
Passion Fruit Soufflé
Pan-fried Breasts of Wood Pigeon, served
with Red Wine Sauce and Blueberries
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