Fennel Crab Stew

Juin 29, 2017mars 27, 20235 22

1.	Clean the fennels and remove eight of the larger hulls. Dice the rest of the fennels into small pieces. Reserve the leaves.
2.	Drain the crab and crumble the meat from the claws. Remove any pieces of cartilage.
3.	Mix the crab, a tablespoon of chopped fennel foliage, half of the diced fennel, a tablespoon of fresh cream, the egg, olive oil, salt and pepper.
4.	Fill four shells with this preparation. Cover with the remaining four leaves and tie with scalded chives in a cross pattern. Steam for 15 minutes. Mix the remaining cream with the juice of half a lemon. Add salt and pepper.
5.	Place the fennels on the plates, unwrap them, surround them with the cream sauce and add the remaining diced fennel. Serve warm, possibly decorated with chopped chives.