La cuisson de l’araignée de mer aux algues conditionne la réussite de votre plat. Cette recette 100% bretonne d’araignée de mer au tartare d’algues citron confit est relativement facile et rapide à préparer et fera forte impression à coup sûr. La saveur de l’araignée de mer s’allie parfaitement à celle de nos algues bio bretonnes pour un plat gourmand et iodé ! Découvrez les ingrédients et la cuisson de l’araignée de mer ci-dessous.
Spider crab head in the seaweed
- 30 min
- 90 min
- 90 min
Ingredients
Serves 4:
◦ 4 500/700g spider crabs
◦ 110g of lemon confit seaweed tartare
◦ 8 cherry tomatoes
◦ Spring onion
◦ 2 sprigs of fresh tarragon
Preparation
First step:
◦ Place the 4 spider crabs in the freezer for 30 or 45 minutes, to gently put them to sleep!
◦ Remove the spider crabs, brush the shell under clear water, put in a suitable saucepan, cover with cold water, add salt (25 g/l), turn on the flame, and cover.
◦ When boiling, remove the cover and lower the flame to cook at a low simmer for approximately 15 minutes. The cooking time depends on the size of the spider crab.
◦ Remove the spider crabs from the water and let cool at room temperature.
Second step:
◦ Shell the body and legs, but keep the heads if you want them for presentation.
◦ Pass the flesh between your fingers to detect any remaining pieces of cartilage.
◦ Add the seaweed tartare, quartered tomatoes, chopped tarragon, fresh minced onion, and season if needed.
◦ Prepare the cleaned heads with quartered cherry tomatoes.
The special trick
TOP TIP
You can also prepare this with crab, the famous "sleeper" crabs, and you can add a cream of cauliflower soup.