ingredients

2 bags of frozen crab claws Picard (20 approx.)
8 fruits of the Passion
2 mangoes
2 granny smith apples
1 lemon
1 bunch of chives

For the mayonnaise
1 egg yolk
1 tbsp. to c. lime juice
1dl of grapeseed oil
5 cl of liquid cream
4 cm of ginger root
Salt, white pepper mill (preferably Kampot)

Equipment

8 bodega glasses

Steps

Step 1

Put the bodega glasses in the refrigerator. Cut the fruits of the Passion in half, remove the pulp with a spoon, pour it in a Chinese over a bowl to get the juice, book some pips.

2nd step

Peel the mangoes, detail them in thin strips, book them cool. Wash, dry, then seed the granny smith apples. Cut them into very small cubes, lemon them. Book them out of the air.

Step 3

Rinse the frozen tongs under cold water, steam just simmering for about 3 minutes, let them rest 10 minutes before peeling them. Then sprinkle them with half the juice of the passion fruits.

Step 4

Prepare the mayonnaise with the egg yolk mixed with lemon juice, salt, pepper and ginger grated, gently stir in the oil in a thin stream whisking until good consistency, relax with the juice of passion fruit remaining. Whip the whipped cream, add it to the mayonnaise.

Step 5

Chop chives, mix with crabmeat, apple cubes, passion fruit pips and a third of the mayonnaise.

Step 6

Spread 3/4 of the strips of mango at the bottom of the glasses, fill with the crab mix, top the top with the remaining mayonnaise, decorate with mango strips.

tips

You can buy cooked cake tweezers from the fishmonger.

Luxury version : choose the "snow crab" whose tongs are larger.