Crab with cauliflower
4 servings
40 minutes
Crab with cauliflower is an exquisite dish of American cuisine that combines the tenderness of seafood and the velvety texture of vegetable puree. This culinary composition resembles dishes of French gastronomy, where every detail matters. The delicate crab meat harmonizes with the airy cauliflower puree, complemented by a rich egg sauce. The poached egg, prepared in a whirlpool of boiling water, adds extra silkiness to the dish, while thin slices of fresh cabbage provide a crunchy texture. A light acidity from lemon juice and wine vinegar enhances the natural flavor nuances of the ingredients, making this dish an ideal choice for gourmets. Crab with cauliflower is suitable for both festive dinners and cozy family gatherings, remaining an elegant and balanced treat.
1
Break 200 grams of cauliflower into florets and fry in vegetable oil. Combine with milk and 25 grams of chilled butter, and blend into a puree.
- Cauliflower: 330 g
- Vegetable oil: 1 tablespoon
- Milk: 50 ml
- Butter: 85 g
2
Melt 60 grams of butter. Heat 2 egg yolks in a water bath, pour in hot butter while whisking. Add salt, lemon juice, and wine vinegar.
- Butter: 85 g
- Lemon juice: to taste
- Wine vinegar: to taste
- Salt: to taste
3
Boil two liters of water in a pot. Let it simmer on low heat, add regular vinegar. Stir the water with a spoon to create a vortex, crack an egg into it, and cook for 2 minutes. Do the same with the remaining eggs.
- Vinegar: 2 tablespoons
- Chicken egg: 4 pieces
4
Slice the remaining cauliflower thinly on a mandoline and place it in cold water. Break the crab meat into small pieces. Arrange cauliflower puree on plates, then add crab meat, followed by poached egg. Drizzle with egg sauce and garnish with cabbage.
- Cauliflower: 330 g
- Crab meat: 200 g