1 spider crab weighing approx 2-1/4 lbs
1 boiled egg
1 fresh red pepper
2-1/2 oz pitted green olives
16 esaffron strands
1 small onion
4 tbsp cream
2 sprigs parsley
For the vinaigrette:
1/2 cup extra virgin olive oil
2 tbsp aged sherry vinegar
3-1/2 oz wild fruits and leaves (watercress, rocket, strawberries, cranberries, etc.) and flowers in season (petunias, begonias, etc.)
Cook the spider crab in plenty of boiling, salted water for 12 minutes with a few bay leaves.
Leave to cool and peel, removing all the shell. Keep the juices from inside the body. Hard-boil the egg and set aside.
Slice the onion and raw pepper in a fine julienne and mix with the crab flesh, chopped olives and parsley. Heat the saffron strands on a sheet of thin paper placed on the hot plate, to bring out their aroma.
Place the vegetable and crab mixture in a rectangular mold. Push the cooked egg yolk through a chinois, followed by the white, and add.
Mix the ingredients for the vinaigrette, season with salt and form an emulsion.
Turn out the mold to one side of the plate. Make a base with the sauce form the shell which can be diluted with a little cream. Top the cocktail with the leaves and fruits. Dress with the vinaigrette and garnish with the saffron pistils.
Recipe courtesy of Spain GourmeTour magazine