Heston Blumenthal

For the Crab Biscuit Tuille

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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

To Make the Baked Crab Biscuit

  • 100 g (3½ oz.) brown butter
  • 100 g egg

Method

Using a hand blender, blitz the brown butter and egg whites. Add sifted flour and mix until smooth. Using a spatula, mix in the crab reduction, combining well. Stir in the syrup. Cover and refrigerate for at least 6 hours.

Preheat the oven to 300°F (150°C)

Photos