• 4 fresh crabs or 500g crab meat
• 1 bouquet garnis
• Fresh basil, julienne
• 50ml yuzu
• Fine salt
• 5g espelette pepper
• 50ml olive oil
• Toasted sesame seeds
• Alfalfa sprouts
• 4 small pieces of sesame bread
PREPARATION
1. Place the fresh crabs in water with bouquet garni (carrot, onion, leek). Once cooked, peel them. Let them cool. Season with olive oil and a little yuzu juice.
2. Add the Espelette chili and the basil. Place in the refrigerator until time to serve. This salad should be eaten very cold. Toast the sesame seeds for garnish and add the sesame bread.
