Crab

Cook the crab in simmering water with onion, garlic, carrot, and half a lemon.

Cooking time depends on the size of the crab (for crabs of 3 kg: about 15–18 minutes).
Drain and cool slightly before removing the brown meat, top shell, and picking the white meat from claws and legs.

Sauté the white meat in clarified butter over low heat, seasoning with salt, long pepper, and a squeeze of grapefruit juice.
Set aside portions of 45g per plate.

Brown Crab Aïoli Sphere

Blend the brown crab meat with crab consommé, soy lecithin, egg yolks, lemon juice, and salt.

Slowly emulsify with olive oil to create a smooth aïoli texture.
Shape into spheres using spherical molds and freeze. Once frozen, dip spheres into crab stock jelly to coat and set.

Crab Consommé

Break crab shells into pieces and sweat them down with aromatic vegetables in a pot with butter.

Deglaze with white wine and cover with water; simmer for about 1 hour.
Pass through a fine sieve, clarify if needed, and season lightly.

Use part of this consommé for the jelly base and another part to glaze the crab aïoli spheres.

Pomelo Pulp Foam

Bloom gelatine leaves in cold water, then dissolve in 50g of warm pomelo juice.

Mix with remaining pomelo pulp and soy lecithin.

Pass through a fine chinois and load into two siphons. Keep refrigerated.

Plating

In a shallow plate, spoon a base layer of brown crab meat.

Add 45g of the dressed white crab meat, shaping it into a neat mound.

Pipe the pomelo foam around the crab.
Garnish with rose petals, pomelo segments, alysium or dyanthus flowers, and freshly microplaned long pepper.