Krebs Mousse

Ingredients

• 100 ml lobster stock
• 100 ml dry white wine
• 1 pinch saffron
• 2 sheets white gelatin
• 50 g crab meat (in brine)
• 1 cup crème fraîche
• 2 tbsp lemon juice
• 1 tbsp sherry
• 350 g crab meat (in brine)
• 3 tbsp chopped dill
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tsp tomato paste
• 1 cup whipping cream
• Salt
• freshly ground pepper
• 3 sheets gelatin
• 100 g Arugula
• 100 g crème fraîche
• 2 tbsp lemon juice
• 1 tsp lobster paste
• 1 tsp Dijon mustard
• Salt
• Pepper
• 6 small crabs (cooked)

Instructions

1. 1.

   Soak the gelatin for the jelly in cold water. Bring the lobster stock with white wine and saffron to a boil, squeeze out the gelatin and dissolve it in the stock. Strain the crab meat from the brine, rinse and pat dry, then place it in molds. Spread the jelly evenly over the crab meat and cover for 20 minutes in the freezer.

2. 2.

   Meanwhile prepare the mousse. Soak the gelatin for the mousse in cold water. Wash and pat dry the crab meat, blend with lemon juice, sherry, Dijon mustard, mayonnaise and tomato paste. Mix the crème fraîche into the crab puree, season with salt, pepper and dill. Dissolve gelatin in a pot, temper with 3 tbsp of the cream mixture. Stir the gelatin into the mousse, cover for 10 minutes in the freezer. Whip the cream stiff, fold it into the prepared mousse and fold in the whipped cream. Spread the finished mousse over the jelly and let set overnight in the refrigerator.

3. 3.

   Wash, trim and dry the arugula. For the dressing, mix crème fraîche with lemon juice, lobster paste and lemon juice, season with salt and pepper.

4. 4.

   Spread the salad dressing on a plate. Arrange the arugula decoratively over the dressing. Briefly dip the molds in hot water to release them easily. Pour the melted mousse onto the plate and garnish with crab heads and crab tail pieces. Optionally add 2–3 whole cooked crabs to the plate.