Ingredients

Steps

• Whisk the egg until light and foamy.
• Gradually whisk in olive oil until a creamy and frothy consistency forms.
• Season with salt, pepper, and lemon juice.
• Sieve brown crabmeat liquid into the dressing and stir.
• Mix white crabmeat, chervil, dill, cucumber, capers, and celery together.
• Stir a small amount of dressing into the crab mixture to coat.
• Press the mixture into chef's rings on four plates until two-thirds full.
• Layer crayfish tails on top and drizzle with more dressing.
• Garnish with chervil sprigs and remove the rings.
• Serve with halved soft-boiled duck eggs and remaining dressing.