Island Crab Salad
&
Champagne Blanc de Blancs

PREPARATION

1. Prepare the crab two hours in advance so that it can cool.
   
   • To avoid unnecessary suffering, place it in a container filled with ice cubes for 1 hour beforehand. This will put it to sleep. At the last moment, turn it over on its back, lift its abdominal flap (triangular) and cut the nerve point at the top of the triangle with a sharp knife. This "stabbing" will destroy its nerve endings.
   • Cooking the crab:
     • Bring the bottom of a pressure cooker to the boil with a handful of coarse salt. Quantity of water: The crab should be completely submerged.
     • With the water at 100°C, place the crab with its legs down.
     • As soon as the water starts to boil again, allow about 15 minutes.
     • Interrupt the cooking process by adding a glass of very cold water.
     • Once out, keep the crab in the air, covered with a damp cloth, and let it cool.
   • To shell it :
     • With a wooden mallet, tap the side of the claw and then the top to crack it. Break the shell with both hands, then into quarters in the axis of the legs. Remove the flesh between the cartilage walls with a melting fork.
     • Flake out the crab meat.
2. Remove some zest from the peel and squeeze the bergamot. Add a little cayenne pepper to the juice.
3. Grate the carrots and dip the strips in the bergamot juice.
4. Roast the shelled peanuts in a pan. Once they are brown, lightly salt them in a bowl before crushing them.
5. Meanwhile, chop the red cabbage, radish and coriander. Remove the seeds from the pomegranate. Peel and quarter the mango.
6. Drain the grated carrots. Cut a few lettuce leaves.
7. Dressing the plate: Mix the fruit and vegetables in a bowl with the sesame oil. Garnish the plates. Place the crab meat delicately on top. Add a few pink berries and enjoy!

TO ENHANCE THIS DISH: BLANC DE BLANCS CHAMPAGNE

This light recipe requires the airiness of a Champagne. The aromatic freshness that a Blanc de Blancs Champagne will provide is perfect. Blended solely from Chardonnay, they are produced mainly in the Côte des Blancs. As the limestone is more exposed, the wines express a mineral grain and a hint of tannin which contributes to their exceptional ageing potential.

On the palate, they offer a beautiful gustatory tension that reveals the delicate flavours of the dish without dominating them. Cooking the crab without broth preserves all the natural flavours of the crab with hints of iodine. In terms of taste, the mixture of this sweet and savoury variation around the crab is harmonious: the strong flavours of the coriander and the salty side of the bergamot juice give the seafood and shellfish a kick. Its taste is halfway between bitter orange and lime. A very powerful fragrance that combines with the effervescence of champagne. A complex and refined beverage of choice, Champagne is nevertheless perfectly suited to the simplicity and crunchiness of raw vegetables!

It's as simple as that! Accompanied by a refreshing flute, this island salad featuring crab will delight your taste buds. A gourmet journey... The Bermuda Archipelago, Barbados, Guadeloupe, or any other wild Caribbean island... Close your eyes, we'll leave the choice of destination up to you.