Heston Blumenthal

For the Crab Reduction

Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Ingredients

  • 4 kg (9 lbs.) live etrile crabs
  • ⅓ cup plus 4

Method

Plunge the crabs in cold tap water for 10 minutes. In the meantime, heat the olive oil over medium-high heat in a pressure cooker and fry the crabs until nutty and toasty and all the crab juices have evaporated.

Add 6.6 liters of water and bring to a boil, skimming off all scum and impuriti