Crab with Cauliflower

Appetizers | American cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Crab with cauliflower

Ingredients

Crab Meat - 7.1 oz
Milk - 1 fl oz
Cauliflower - 11.6 oz
Butter - 3 oz
Vegetable Oil - 1 tablespoon
Meyer Lemon Juice - to taste
Malt Vinegar - to taste
Vinegar essence - 2 spoons
Chicken Egg - 4 pieces
Salt - to taste

Step by Step guide

Step 1

Break 200 grams of cauliflower into florets and sauté in vegetable oil. Combine with milk and 25 grams of chilled butter, then blend with an immersion blender until smooth.

Step 2

Melt 60 grams of butter. In a double boiler, warm 2 egg yolks, then gradually pour in the hot butter while whisking. Add salt, lemon juice, and wine vinegar.

Step 3

Bring two liters of water to a boil in a pot. Allow it to simmer gently over low heat, then add regular vinegar. Stir the water with a spoon to create a vortex, crack an egg into the center, and cook for 2 minutes. Repeat this process with the remaining eggs.

Step 4

Slice the remaining cauliflower thinly using a mandoline and place the slices in cold water. Break the crab meat into small pieces. On plates, spread the cauliflower puree, then add the crab meat, followed by a poached egg. Drizzle with hollandaise sauce and garnish with cauliflower.