King crab, kohlrabi, Moai Caviar, crab cream


King crab:

  • King crab legs
  • Clarified butter

Crab cream:

  • 400g crab carcasses
  • 400g milk
  • 10g salt
  • 2g cayenne pepper
  • 250g grapeseed oil


  • 100g flour
  • 100g protein
  • 90g clear butter
  • 30g sugar
  • 4g salt


King crab:

  • Break the king crab legs and marinate with clarified butter, vacuum seal and cook at 82°C for 10 minutes in a water bath.
  • After cooking, remove from the butter and portion, or cut into small pieces for the tartare and marinate with the light crab cream.

Crab cream:

  • Roast the carcasses in the pan and then deglaze with a little cognac.
  • Fill up with milk and let it steep for 30 minutes, then strain and reduce to 1/3.
  • Cool the reduced milk a little and then use the oil to make a mayonnaise.


  • Mix all ingredients together and spread on the template and bake undercooked, then remove from the template and finish baking separately.


  • Slice the kohlrabi thinly on the mandolin or cut out balls with the cutter and blanch briefly and then quench in the ice water.
  • Cut the leaves into shape and spread the king crab tartare on top and roll up.


  • Arrange the cannelloni alternately with the crab meat on the plate, garnish with Moai Caviar and finish off with the tips of the Salad Pea and biscuit.

Recipe: Andre Wolff - Rungis Express

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