Crab Meat

Of extreme delicacy, the meat of the brown crab offers a deep marine sweetness. Extracted from its claws (firm) and body (shredded), it requires no additional cooking. It is used cold, bound by a lipid emulsion (a light mayonnaise or lemon whipped cream) to encapsulate its moisture without overpowering its taste. The empty shell, rich in chitin, is roasted at high temperature to initiate the Maillard reactions necessary for a robust bisque stock.