{"id":15715,"date":"2019-04-21T17:03:25","date_gmt":"2019-04-21T21:03:25","guid":{"rendered":"https:\/\/rdpmag.co\/?p=15715"},"modified":"2026-03-07T15:28:07","modified_gmt":"2026-03-07T20:28:07","slug":"quebec-snow-crab-and-sea-urchin-salad","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/recipes\/quebec-snow-crab-and-sea-urchin-salad\/","title":{"rendered":"Qu\u00e9bec Snow Crab and Sea Urchin Salad by Gr\u00e9gory Faye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">As spring arrives, we all become a little crazy with the arrival of fresh ingredients in Qu\u00e9bec. One of the first is undoubtedly the Snow Crab, the star of our Qu\u00e9bec Crab and Sea Urchin salad.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-15724\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-pliers.jpg\" alt=\"Quebec Snow Crab and Sea Urchin Salad by Gr\u00e9gory Faye - pliers\" class=\"wp-image-15724\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-pliers.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-pliers-200x267.jpg 200w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-pliers-128x170.jpg 128w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Our friends at <a title=\"La Mer Fish Market: The Ocean in Downtown Montreal\" href=\"https:\/\/gentologie.com\/en\/fine-dining\/la-mer-fish-market\/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mer Fish Market<\/a> helped us make this wonderful recipe with their delicious crab and sea urchins. The latter will also be on their website in the coming weeks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I first wanted to put the crab in the spotlight, because that&#8217;s when it&#8217;s better, fresh. Even if our asparagus is not from Qu\u00e9bec, it is still difficult to find at this time, we add it, with parsley, to put freshness, which will go very well with our crab, especially as this The greenery we missed a lot this winter.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-15722\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Focus.jpg\" alt=\"Quebec Snow Crab and Sea Urchin Salad by Gr\u00e9gory Faye - Focus\" class=\"wp-image-15722\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Focus.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Focus-200x267.jpg 200w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Focus-128x170.jpg 128w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">The pairing with Ros\u00e9 champagne is an ideal, because what better than to celebrate Spring with Ros\u00e9. The Taittinger Prestige Ros\u00e9 is a beautiful ros\u00e9, lively, fruity, fresh and frisky. It will go perfectly with our recipe to bring out the slightly sweeter notes of our greenish cream. Let&#8217;s not forget the iodine side of the sea urchin that goes very well with our Cabernet Sauvignon vinegar and champagne.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Qu\u00e9bec Snow Crab and Sea Urchin Salad by Gr\u00e9gory Faye<\/h2>\n\n\n<div class=\"wp-block-image size-full wp-image-15725\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Taittinger-Ros\u00e9-.jpg\" alt=\"Quebec Snow Crab and Sea Urchin Salad by Gr\u00e9gory Faye - Taittinger Ros\u00e9\" class=\"wp-image-15725\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Taittinger-Ros\u00e9-.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Taittinger-Ros\u00e9--200x150.jpg 200w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Taittinger-Ros\u00e9--500x375.jpg 500w, https:\/\/gentologie.com\/wp-content\/uploads\/2019\/04\/Quebec-Snow-Crab-and-Sea-Urchin-Salad-by-Gr\u00e9gory-Faye-Taittinger-Ros\u00e9--227x170.jpg 227w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><em><strong>For 4 people<\/strong> <\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Asparagus mousse <\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>260 g finely cut asparagus tails<\/li>\n\n\n\n<li>400 g country cream<\/li>\n\n\n\n<li>8 cl \u00a0olive oil8 asparagus<\/li>\n\n\n\n<li>Parsley puree<\/li>\n\n\n\n<li>2 gelatin sheets<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat asparagus and parsley puree in a small saucepan with oil olive and fry (salt pepper)<\/li>\n\n\n\n<li>Dip 2 sheets of gelatine in a bowl of water<\/li>\n\n\n\n<li>Pour 400 g of 35% country cream into a bowl and cook for 4 minutes<\/li>\n\n\n\n<li>Put in Vitamix to a green and smooth foam without lumps<\/li>\n\n\n\n<li>Take two finely chopped asparagus and ice with gelatin<\/li>\n\n\n\n<li>Put the gelatin in the small saucepan and boil with 150gr of the asparagus cream mixture<\/li>\n\n\n\n<li>Put all the siphon cream and put it in the freezer<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Sea urchin sauce<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>160 gr of sea urchins<\/li>\n\n\n\n<li>40 gr of Cabernet Sauvignon Vinegar<\/li>\n\n\n\n<li>40 gr of olive oil (take the medio of Favuzzi)<\/li>\n\n\n\n<li>12 gr Dunes Pepper<\/li>\n\n\n\n<li>Lemon juice<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Blend everything at with a hand blender with a dash of lemon juice to a smooth consistency<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Crab salad<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60 gr of zest lemon bleached 3 times<\/li>\n\n\n\n<li>260 gr fresh crabmeat<\/li>\n\n\n\n<li>Lemon JuiceTaste bran<\/li>\n\n\n\n<li>32 gr crustacean jelly (Ask your fishmonger)<\/li>\n\n\n\n<li>Asparagus heads<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For crustacean jelly:<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Froze it and defrosted in a cloth towel<\/li>\n\n\n\n<li>Roll with 1 sheet of gelatin<\/li>\n\n\n\n<li>Mix all together<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Tempura Crab<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 pieces of top of crab legs<\/li>\n\n\n\n<li>Tempura sauce mix<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparation:<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dip the crab in the tempura mixture<\/li>\n\n\n\n<li>Heat in a pan with hot canola oil.<\/li>\n\n\n\n<li>Saut\u00e9 1 to 2 minutes.<\/li>\n\n\n\n<li>Add salt and pepper<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Final montage<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Take crab shells and pour the salad by dividing by 4<\/li>\n\n\n\n<li>Decorate with asparagus tails and pea shoots<\/li>\n\n\n\n<li>Cover with sea urchin sauce<\/li>\n\n\n\n<li>On a second shell, place the tempura<\/li>\n\n\n\n<li>Serve crab pieces with the Champagne Taittinger Prestige Rose<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Thanks to:<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/gentologie.com\/en\/fine-dining\/la-mer-fish-market\/\" target=\"_blank\" rel=\"noopener noreferrer\">Poissonnerie La Mer<\/a><\/li>\n\n\n\n<li>Dandurand Wines\u00a0( <a href=\"https:\/\/www.taittinger.com\/\" target=\"_blank\" rel=\"noopener\">Taittinger Champagne<\/a> and glasses)<\/li>\n\n\n\n<li>Alambika (Lehmann Jamesse Prestige Grand Champagne 45)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>As spring finally arrives, we all want Snow Crab, here it is featured in our Quebec Snow Crab and Sea Urchin Salad. Try it now! <\/p>\n","protected":false},"author":2,"featured_media":15721,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1521,2986,10533],"tags":[5506,5847,5491,6438,7912],"coauthors":[5548],"class_list":["post-15715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-magazines","category-recipes","tag-crab","tag-gregory-faye","tag-la-mer-fish-market","tag-sea-urchin","tag-taittinger-champagne"],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Qu\u00e9bec Snow Crab and Sea Urchin Salad by Gr\u00e9gory Faye | Gentologie<\/title>\n<meta name=\"description\" content=\"As spring finally arrives, we all want Snow Crab, here it is featured in our Quebec Snow Crab and Sea Urchin Salad. 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