Various River Crab Dishes with Salad

Ingredients

• 200 g cooked river crab meat
• 1 tsp lemon
• 4 sheets white gelatin
• 1 Carrot
• 400 ml vegetable stock
• Salt
• Pepper (freshly ground)
• 1 tsp finely chopped dill
• 1 tbsp finely chopped parsley
• 200 g freshly released river crab meat
• 2 tbsp olive oil
• 1 Tbsp lemon
• 0.5 garlic clove (finely chopped)
• 1 tsp finely chopped parsley
• 200 g released river crab
• 0.5 small chili pepper
• 1 Garlic clove
• 1 stalk Coriander
• 1 egg
• 3 tbsp breadcrumbs
• 5 tbsp neutral vegetable oil
• 1 egg
• 200 g freshly released river crab
• 4 tbsp flour
• 5 Tbsp breadcrumbs
• 3 tbsp vegetable oil
• 30 g fresh spinach leaves
• 60 g released river crab meat
• 4 wan-tan dough sheets (frozen)
• 0.5 garlic clove
• 1 Spring onion
• 1 tbsp peanut oil
• 1 tbsp soy sauce
• 1 Egg white
• 3 stalks chives
• vegetable oil (for frying)
• 150 g mixed salad greens (e.g., frisée, lollo rosso, lollo bianco, etc.)
• 2 tbsp dark balsamic vinegar
• 0.5 tsp Sugar
• 5 tbsp olive oil

Instructions

1. 1.

   For the aspic, drizzle river crab meat with lemon juice. Soak gelatin in cold water. Peel and finely dice carrot. Bring stock to a boil with carrot, squeeze out excess water from gelatin and dissolve it in the broth. Season with salt and pepper. Mix in crab meat, dill, and parsley, then fill into a small loaf pan lined with cling film. Cover tightly and refrigerate overnight until set.

2. 2.

   For marinated crab meat, make shallow cuts along length and width of each piece. Combine 2 tbsp olive oil, lemon juice, garlic, salt, pepper, and parsley; pour over the crab. Mix well and let sit in refrigerator overnight. Serve chilled.

3. 3.

   To make crab patties, finely chop crabs. Wash, deseed, and slice chili into thin strips. Peel garlic, wash coriander, remove roots, and finely chop both. Combine with crab meat, chili, egg, and breadcrumbs; season with salt and pepper. Form small patties and fry in hot oil until golden brown on all sides. Reduce heat and let cook through.

4. 4.

   For breaded crab, beat an egg and season heavily with salt and pepper. Wash crabs, pat dry, then dredge first in flour, next in beaten egg, and finally in breadcrumbs. Heat plenty of oil in a pan and fry crab pieces until golden brown on all sides. Drain on paper towels.

5. 5.

   To prepare dim sum, clean and dry spinach, cut into thin strips. Chop crab meat finely. Let dough sheets thaw under a damp cloth to prevent drying. Peel garlic and press through a masher. Trim spring onions and dice with light green leeks. Heat peanut oil in a pan; sauté spring onions and garlic. Add spinach and crab meat; stir-fry briefly. Season with soy sauce, pepper, and taste. Spread dough sheets, brush with beaten egg white, and spoon filling into the center.

6. 6.

   Gather corners of each dough sheet upward and tie together with a chive stalk. Heat about 1 l oil in a pot to 180°C (or use a deep fryer) and fry dough parcels in batches until golden yellow. Drain on paper towels.

7. 7.

   To serve, wash, rinse, dry, and trim salad; place in the center of a plate. Whisk vinegar with salt, pepper, and sugar; gradually whisk in oil with an immersion blender to create a frothy vinaigrette. Arrange crab variations around the salad and drizzle with vinaigrette.