LE BERNARDIN – Chef Eric Ripert
DIJON MUSTARD EMULSION
1/4 cup crème fraîche
1 tablespoon dijon mustard
fine sea salt and freshly ground white pepper
1/2 tablespoon chives, thinly sliced
METHOD
To make the dijon mustard emulsion, gently heat the crème fraîche in a small pot. Whisk in the dijon mustard and season with chives, salt and pepper. reserve.
THE CURRY OIL
1 cup olive oil
1 tablespoon madras curry powder
METHOD
to make the curry oil, slightly warm the olive oil with the curry powder and allow to infuse for 2 hours.
CRAB CAKE
1 tablespoon water
6 tablespoons unsalted butter (about 3 ounces), cut into 1/2-inch pieces
1 tablespoon crème fraîche
1 tablespoon fresh chives, thinly sliced
fresh lemon juice to taste
fine sea salt and freshly ground white pepper
Espelette pepper
3 ounces peekytoe crabmeat, cleaned
5 ounces Maryland lump crabmeat, cleaned
METHOD
For the crab cake, make a beurre monté by bringing the water to a boil and whisking in the butter. Whisk in the crème fraîche and chives. Season with lemon juice, salt, pepper and Espelette. Reserve.
THE GARNISH
1/2 head cauliflower
(or tricolored cauliflower, if in season)
8 micro celery sprouts
1/2 teaspoon maldon sea salt
METHOD
To prepare the cauliflower, remove the florets from the cauliflower, trying to keep the pieces as large as possible. Carefully slice the florets very thin on a Japanese mandolin, 20 slices will be needed.
ASSEMBLY
When ready to serve, warm the beurre monté and gently heat the crabmeat in the sauce; season. reheat the mustard emulsion. carefully arrange the crab in the center of each of 4 small bowls; place peekytoe on the bottom and lump on the top. garnish each crab cake with 5 cauliflower slices, layering them around and against the crab and placing one on top of each crab cake. place two micro celery sprouts on top of each mound; sprinkle a little maldon sea salt on top. Spoon the dijon emulsion over and around each plate. drizzle a little of the curry oil over the top of each plate. Serve immediately.
