The cake and three sauces - The cake and three sauces - Healthy and gourmet meal idea

The cake and three sauces

Prep Time30 mins
Cook Time35 mins
Total Time35 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Crustacean fish and seafood, It's the season, Place
Servings: 4
Calories: 130kcal


  • 4 Crab (2 males and 2 females) of 1 kg each
  • 4 tranches Sourdough bread
  • 2 Caribbean pepper
  • 10 cl Cayenne pepper
  • 1/2 c. at cafe Coarse salt
  • 1 C. soup Salt and pepper
  • 10 leaves For the coraline vinaigrette
  • 1 C. soup Sunflower oil
  • 10 cl Dijon's mustard
  • 1 pinch Vinaigre de Gérard
  • 5 cl Parsley
  • 50 g Tabasco
  • 50 g For oriental vinaigrette
  • 1/2 Rice vinegar
  • 6 leaves Grape seed oil
  • 1/2 clove Sugar
  • 1 hazelnut Soya sauce
  • 1/2 For rougail
  • 1 pointe New carrot
  • 1 C. coffee Fresh onion
  • 5 cl Green mango
  • Coriander
  • Ail
  • Fresh ginger
  • Lime
  • Chilli puree
  • Sucre muscovado
  • Olive oil


  • Cook the cakes two by two in a large quantity of salted boiling water (20 g / l) and seasoned with cayenne pepper. Count 20 minutes of cooking after resumption of boiling. Drain and let them cool. Just before serving, separate the claws from the cakes. Crush them and empty them. Take the chests out of the shells. Cut each chest into pieces.
  • Coraline vinaigrette: mix 60 g of coral (to be taken from the female cakes) with all the elements of the vinaigrette.
  • Oriental vinaigrette: combine all the elements of the vinaigrette in a small jar. Shake sharply.
  • The rougail: peel the carrots, onions, garlic and ginger and cut them into small cubes. Mix them with the juice of the half lime, the muscovado sugar, the oil, a pinch of salt and the chili purée. Add grated half-mango flesh and chopped coriander.
  • Offer these three sauces with the cakes. Serve with slices of toasted sourdough bread and West Indian peppers cut in half. The latter, lightly rubbed on the bread, will bring a small "fire" which will give the desired spicy intensity.

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