20 Chilled Crab Consommé with Chervil

Preparation info
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    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Bouillon d’étrilles en gelée au cerfeuil ‘A clear fresh seafood soup for summer’


Main ingredients

  • 2 kg ( lb) small swimming crabs or small ordinary crabs
  • 7 tablesp


Making the consommé

  1. With a large knife, cut the crabs in quarters, then season them with salt and a turn of the pepper-mill.
  2. Heat half the olive oil in the large frying-pan and sauté the crabs in it over a good heat for 5 minutes, turning them so that they are browned on all sides.
  3. Heat the remaining oil in a saucepa