Crab with Mango and Egg Sauce
Appetizers • Pan-Asian
Description
Crab with mango and egg sauce
Ingredients
- King crab back claws 4 pieces
- Mango ½ pieces
- Lime Juice 1 tablespoon
- Whole egg 1 piece
- Olive Oil 5 fl oz
- Butter 0 oz
- Honey 0 oz
- Wasabi 0 oz
- Tarragon 1 stalk
- White bread 4 pieces
- Corn Salad to taste
Step-by-Step Guide
Step 1
In 150 ml of boiling water, stir in the honey and butter, then add a sprig of tarragon. Submerge the thawed crab meat, cleaned of muscle membranes, in the pot and cook for five minutes.
Step 2
Prepare the egg sauce: pour olive oil into a tall container and add wasabi and the egg yolk. When the yolk sinks to the bottom, press it with an immersion blender and blend on low speed, slowly lifting the blender upward until the mixture becomes a uniformly white emulsion. Squeeze lime juice into the sauce and season with salt to taste. You will end up with more sauce than needed for four tartlets, but a light wasabi mayonnaise will not go to waste.
Step 3
Cut half of the mango into small, neat pieces. Spread a little egg sauce on the bread (about one tablespoon will be needed for four servings), then add the mango pieces on top, followed by crab legs. Garnish with sprigs of coriander.
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