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Red King Crab with Polenta and Wild Garlic

Sustainable king crab served with crispy polenta galettes, rich creamy bisque, candied tomatoes, and delicate wild garlic garnishes.

SeafoodKing CrabPolentaSustainableShowstopping
Estimated Nutrition
Calories
713.6
kcal / serving
2854.4 kcal total
Carbs
21.1g
per serving
84.5 g total
Fat
55.3g
per serving
221.2 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
pinch
Caster Sugar
scattered over tomatoes
CondimentsSauces
50
g
Tomato Paste
Dairy
25
g
Butter
knob for bisque
60
ml
Double Cream
2
tbsp
Crème Fraîche
25
g
Butter
for galette
125
ml
Milk
40
g
Parmesan
grated
25
g
Butter
for frying crab
Fruits
1
squeeze
Lemon Juice
for bisque
1
piece
Lemon Juice
for dressing and basting
GrainsCereals
50
g
Instant Polenta
Liquids
50
ml
Brandy
or cognac
110
ml
White Wine
600
ml
Water
or crab cooking water
110
ml
Water
for galette
NutsSeeds
1
piece
Garlic
finely sliced
2
sprig
Thyme
leaves picked
1
sprig
Tarragon
1
pinch
Cayenne Pepper
to taste
2
tbsp
Pine Nuts
toasted
OilsFats
1
tbsp
Olive Oil
1
tbsp
Olive Oil
for bisque
2
tbsp
Olive Oil
for galette
2
tbsp
Olive Oil
for garnish dressing
2
tbsp
Olive Oil
for frying crab
Seafood
150
g
King Crab Shells
chopped
8
piece
King Crab Loin
60g each, cleaned
Vegetables
4
piece
Plum Tomatoes
skins removed, halved, seeds scooped out and reserved
1
tbsp
Wild Garlic
leaves, finely chopped
30
g
Onion
finely chopped
30
g
Carrot
finely chopped
30
g
Celery
finely chopped
2
tbsp
Wild Garlic Stems
roughly chopped
50
g
Tomato Seeds
reserved from candied tomatoes
25
g
Shallot
finely chopped
1
handful
Wild Garlic
finely sliced
4
piece
Wild Garlic Leaves
and flowers for garnish
2
handful
Rocket Leaves
very finely sliced

Method

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