Financier Savory, Kaviari Caviar, Dungeness Crab

Savory Financier, Kaviari Caviar, Dungeness Crab

For the financier:

120g of Isomalt

40g Flour

60g Almond Flour

100g Egg Whites

100g Hazelnut Butter

Sift the isomalt and both flours into the bowl of a stand mixer and mix well.

Add egg whites and mix until smooth. Slowly stir in hot brown butter, machine running on medium-low heat.

Transfer the batter to a piping bag. Spray baking pans generously with cooking spray.

Poach batter into molds and pat on table until batter surface is even.

Bake at 350F for 28 minutes, or until golden brown.

For the crab:

Boil water in a steamer over medium-high heat

Add the Dungeness Crab and steam for 15 minutes

Cool in an ice bath

Choose crab meat and make sure there are no shells left

For the mayonnaise:

2 egg yolks

1 teaspoon dijon mustard

10g lemon juice + more to taste

500 grams of grapeseed or rapeseed oil


Combine the yolks, dijon, lemon juice and a pinch of salt with a food processor, hand blender or in a bowl with a whisk.< /span>

Slowly pour in the oil while mixing, being careful not to split the mixture.

Add cold water if it gets too thick or starts to crack.

Adjust seasoning with more salt and lemon juice.

To finish:

Dress the crab with enough mayonnaise to coat it.

Financial top with a generous scoop of crabmeat.

Finish with an equally generous quenelle of Kaviari caviar.