Ditte Isager
Boiled Stone Crab & Seaweeds: adapted from A Work in Progress: Journal, Recipes and Snapshots by René Redzepi
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Boiled Stone Crab & Seaweeds

René Redzepi, A Work in Progress: Journal, Recipes and Snapshots - December 2013

Adapted from A Work in Progress: Journal, Recipes and Snapshots by René Redzepi

For 4 servings

Mayonnaise:

  • 6 lg. (100g) egg yolks
  • 2 Tbsps. (30g) white wine vinegar
  • 2 1/2 tsps. (40g) mustard
  • 2 1/8 tsps. (13g) salt
  • 4 cups (860g) grapeseed oil

Blend egg yolks, vinegar, mustard, and salt in a blender just until combined; increase speed; with motor running, slowly add oil; blend until emulsified; place in airtight container; cover; reserve in refrigerator.

Stone crab meat:

  • 2 stone crabs
  • 34 oz. (1L) white wine
  • 2 lemons, juiced
  • 10 2/3 cups (2.5L) water
  • salt
  1. Place the crabs in a bowl; bring wine, juice, and water to a boil in a saucepan; pour over the crabs; let stand 40 minutes.

  2. Remove the crabs from liquid; crush with a hammer; pull out meat; place meat in a bowl; discard shells.

  3. Mix 3 1/8 tsps. (15g) of the crabs’ coral into 2 tsps. (10g) mayonnaise in small bowl; season; fold into crab meat; divide into 4 portions, each 4 1/4 tsps. (20g); place on baking sheet; cover with plastic wrap; reserve in refrigerator.

Dulse gel:

  • 5 tsps. (24g) söl (dried dulse)
  • 4 1/3 cups (1L) water
  • 1 leaf gelatin, bloomed in cold water
  • salt
  1. Place dulse and water in a vacuum-sealable plastic food bag; vacuum seal; cook sous-vide, maintaining water bath temperature at 140°F, 1 hour; remove bag from water bath.

  2. Open bag; strain liquid through fine-mesh sieve into saucepan; bring to a boil; reduce to 2/3 cup (140g); reduce heat; squeeze excess liquid from gelatin; add to dulse reduction, stirring until dissolved; season; strain into hotel pan to reach a depth of 1/2"; cover with plastic wrap; reserve in refrigerator until set.

Beach mustard gel:

  • 2/3 cup (150g) yogurt whey
  • 2 cups (60g) sea beach mustard greens
  • 1 cup (30g) baby spinach
  • 2 tsps. (10g) crème fraîche
  • salt
  • horseradish juice
  • gelatin leaves
  1. Blend whey, mustard, spinach, and crème fraîche in a blender; season; season with juice; strain through fine chinois into clean bowl.

  2. Weigh whey mixture; add 1 gelatin leaf to bowl of cold water for each 3 1/2 oz. (100g) of whey mixture; bloom gelatin; squeeze water from gelatin; heat small amount of whey mixture in a saucepan; stir in gelatin; cook, stirring, until gelatin dissolves; stir back into whey mixture in bowl; pour into hotel pan to a depth of 1/2"; reserve in refrigerator until set.

Assembly:

  • 2 1/2 oz. (70g) dried-aged kelp
  • 13 cups (3L) water
  • salt
  • 3 1/2 Tbsps. (50g) canola oil
  • kelp flakes (for garnish)
  1. Place kelp and water in a vacuum-sealable plastic food bag; vacuum seal; let stand 30 minutes; cook sous-vide, maintaining water bath at 140°F, 1 hour; remove bag from water bath.

  2. Open bag; pour kelp mixture into shallow containers; dehydrate at 120°F in dehydrator until water has evaporated; scrape up kelp broth from bottom of containers so it comes up in flakes; place in airtight containers; reserve.

  3. To serve, place chilled 5" ring into the center of each chilled serving plate; scoop spoonfuls of crab meat, dulse gel, and mustard gel into each ring; season each spoonful as you go; repeat with remaining ingredients; drizzle with oil; garnish with kelp flakes.