Crab Crepe
Whole Eggs 2
3.25% Milk 1 cup
Buttermilk ½ cup
A.P. Flour 1 cup
Zest of lemon 1
Clarified Crab butter 3 TBSP.
-Warm your clarified crab butter and put aside. Add your eggs to your Milk, buttermilk and lemon zest and whisk until combined. Now sift your flour into your egg and milk mixture while carefully folding it in until just combined. Let refrigerate for up to 2-4 hours, overnight is best.
Pre-heat an 8 inch nonstick pan to medium heat, and place a thin layer of your crab butter to prevent it from sticking. Now pour 1.75 ounces of batter into the pan while doing circle motions with your wrist. You want it to just cover the surface evenly while not being too thick. Ounce your crepe is cooked, flip it out of the pan and onto a tray lined with parchment paper. Repeat this until you have your desired amount of crepes. The batter can stay up to 2-3 days in the fridge.
Clarified Crab Butter
Unsalted Butter 1 lbs.
Crab shells crushed 2lbs.
Pernod 1/4cup
Fresh Bay leaf 3
Tarragon 2 sprigs
Zest of lemon 2
Grape seed oil 1tbsp.
Turn a stock pot with a wide surface area to high heat. Place your grape seed oil into the pot and brown off your crushed crab shells until golden brown. Now place your herbs and lemon zest and deglaze with your pernod. Add your butter and cook down for 1-2 hours. You want all the milk solids to cook out, from the fat solids of the butter. The milk solids will form to the top, while using a ladle you can skim them off during its cooking process. Once the butter is red in color, translucent and clear in color, strain it through a coffee filter. This can keep in the fridge for a week; you can also freeze it if you won’t be using it right away.
Cooking and cleaning Crab
I preferred steamed crab. I find when you boil them in water they obtain the water and lose their flavor and freshness. Place a steaming basket over a pot of water and bring to a boil. Kill your crab and clean it. Now place your crab into the steaming basket and cook for 8minutes at full steam. Immediately submerge this into an ice bath to stop it from cooking any further. After 3-4 minutes, remove it from the ice bath so it does not lose its flavor and freshness. Break all the claws off from the body and using small scissors cut around the claw to remove the meat. For the body, use a small skewer to pick all the meat from the inside. After it is all picked, go through it one more time to make sure there are no shells. Keep the picked meat in the refrigerator until needed.
Crab Hollandaise Co2
Whole Eggs 1
Egg Yolks 5
Clarified Crab butter 375ml
Hollandaise reduction 75ml
Lemon juice to taste
-Separate egg yolks and add to whole eggs. Slightly warm clarified crab butter, set aside.
-Put your eggs and egg yolks into the blender with your reduction. Slowly add your warm clarified butter to this. When incorporated season with lemon juice and salt. Add this mixture into a co2 canister half way. Charge with 1-2 charges.
-Set your emersion circulator to 65 C and cook for 20 minutes. When finished drop down to 55 C.
Comments