Sedate the crabs by putting them in the freezer for 1 hour before cooking. Cut the crabs in half down the centre and sweat them in grapeseed oil in a large frying pan over medium heat until caramelised. Add the onion, garlic, carrot and fennel to the crabs in the pan and sweat until caramelised, taking care not to colour the vegetables. Add the chillies, ras el hanout and tomatoes and continue to cook until almost all of the liquid has evaporated. Add the wine and cook for a further 5 minutes.
Cover with water and cook for 1 hour over medium heat. Pass the stock through a fine sieve, then return the liquid to a clean saucepan and reduce over medium heat, to taste. Keep warm.
Stab the cherry tomatoes with the point of a sharp knife, plunge them into boiling water and then into iced water and peel.
Add the peeled cherry tomatoes to the crab soup to warm through.
Pan fry the girolles in the remaining butter and season with salt and pepper.
To serve, put a piece of stingray in a bowl. Add some soup, tomatoes and girolles and finish with a garnish of purple basil leaves and a drizzle of olive oil.
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