Ingredients for 4 servings

• 4 Alaskan red king crab claws (weighing 180 g each) cooked in court bouillon
• Extra virgin olive oil

Mango coulis

• ¼ of a ripe mango
• Dash of olive oil
• 2 oranges

Riviera

• 1 mango cut into strips
• ¾ of a ripe mango
• 1 red onion
• 1 tablespoon chopped chives
• 1 passion fruit
• Garnish
• Dried orange powder
• Olive oil
• Rounds of dried kumquat
• Bitter salad leaves
• Dill
• Chives
• Salt and pepper

Cut the shells of the claws lengthwise with scissors, remove the meat, slice and brush with a little olive oil.

Mango coulis

Press the oranges, reduce the juice until it becomes syrupy, add a dash of olive oil and one quarter of a mango that has been puréed.

Riviera

Finely dice the rest of the mango and the cucumber, finely chop the onion. Mix together, season with salt, pepper, olive oil and the chopped chives, and then add the flesh of the passion fruit. Make little roll-ups of this riviera mixture in the strips of mango (three per person). Keep chilled.

Assembly and Presentation

Arrange the crab and the Riviera on the plates and pour on some of the mango coulis.

Decorate with the dried orange powder, olive oil, kumquat slices, bitter salad leaves, dill and chives. Season with salt and pepper.