White crab meat and poached soft egg, kombu vinaigrette

  • Serves: 4
  • Cooks in: 30 min
  • Difficulty: Medium

Crab meat 200 gr
Organic eggs 2
Kombu dry seaweed ½ sheet
Miriam 100 gr
Rice vinegar 160 gr
Grapeseed oil 100 gr
Salt to taste
Soya sauce 50 gr
Water 120 ml
Olive oil 100 ml
Water cress 1 bunch
Fresh apple granny smith
Brown crab meat 20 gr


Cut the kombu sheets into small pieces with scissors

Place all the ingredients in a vitamix and blend for 8m until a smooth pure is achieved, season with salt and add the water little by little to emulsify, recheck seasoning.

Pick the crab meat of any bones, portion in 50gr

Cook the egg on the shell for 7m in boiling water with a pinch of salt, cool down on ice and peel, keep the eggs in place with water.

Serve the crab mixed with the vinaigrette, add a small spoonful of the brown crab mixture over the top, cut the egg in half season with a pinch of salt.