Crab with mango and egg sauce
4 servings
10 minutes
Crab with mango and egg sauce is a refined dish of Pan-Asian cuisine that embodies the harmony of sea and fruit notes. The tender crab meat infused with a honey-cream aroma and a hint of tarragon pairs beautifully with the refreshing sweetness of mango. The egg sauce with olive oil, wasabi, and lime juice adds spiciness and a light creaminess to the dish. This dish is an exquisite treat perfect for special occasions. It can be served on crispy bread adorned with delicate corn leaves, creating an elegant appetizer for gourmets. The origins of combining crab and exotic fruits stem from Pan-Asian gastronomy, where seafood traditions intertwine with vibrant tropical flavors.
1
In 150 ml of boiling water, mix honey and butter, add a sprig of tarragon. Place the thawed crab meat, cleaned of muscle partitions, into the pot and boil for five minutes.
- Honey: 20 g
- Butter: 20 g
- Tarragon: 1 stem
- Crab phalanges: 4 pieces
2
To prepare egg sauce: pour olive oil into a tall container and add wasabi and yolk. When it sinks to the bottom, press it with an immersion blender and blend at low speed, slowly lifting the blender up until the mixture becomes uniformly white. Squeeze lime juice into the sauce and salt to taste. There will be more sauce than needed for four tartlets, but a light wasabi mayonnaise won't go to waste.
- Olive oil: 200 ml
- Wasabi: 2 g
- Egg yolk: 1 piece
- Lime juice: 1 tablespoon
- Corn salad: to taste
3
Cut half of the mango into small, neat pieces. Spread a little egg sauce on the bread (about one tablespoon is needed for four servings), then add the mango pieces and top with crab claws. Garnish with corn leaves.
- Mango: 0.5 piece
- Egg yolk: 1 piece
- Crab phalanges: 4 pieces
- White bread: 4 pieces
- Corn salad: to taste