Crab legs with fennel oil

The fennel adds a fresh note to the crab, which is confitted for wonderfully tender meat.

Crab legs with fennel oil

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fennel seeds






soybean oil

Preparation method

  • Boil the crabs in salted water for approx. 2 minutes.
  • Plunge the crabs in iced water to stop the cooking process.
  • Twist off the claws from the crab and clean.
  • Use a spoon to separate the top shell from the bottom shell.
  • Remove the crab meat, including the coral (roe), and use for another recipe.
  • Slice the fennel using a mandolin.
  • Grind the fennel seeds in a mortar.
  • Gently sauté the fennel in the oil without allowing it to turn brown.
  • Add the fennel seeds as well as the rest of the oil.
  • Allow to infuse at 60°C for 3 hours.
  • Pass the oil through a sieve, transfer some of it to a vacuum sealer bag together with the crab claw meat, pull vacuum, and cook at 60°C for 15 minutes.

Serving suggestions

  • As a component in a starter with a flower salad containing Herb Robert (geraniums), rose petals, and lavender.
  • As a component in an entremets, e.g. with fennel, celeriac, or asparagus textures.

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