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Crab crème

A very light crème with citrus aromas. 

Creation by Stefan van Sprang, Aan de Poel**, Amstelveen.

Recipe makes 955g.

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Allergens and dietary requirements

  • Crustaceans
  • Egg
  • Pescetarian

Ingredients

200
g
picked crabmeat
50
g
sushi vinegar
80
g
egg white
20
g
lime juice
5
g
lemon juice
as needed
xanthan gum
as needed
salt
600
g
sunflower oil

Scale recipe

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