4 yellow onions
200 g butter, 100 ml white wine
100 ml white wine vinegar
80 g white cane sugar
200 g roasted onion
500 ml water, 200 g butter
20 ml lemon juice
1,2 g xanthum gum, 8 g salt
300 g crab meat, raw, 250 ml water
250 g processed crab meat
40 g lobster coral, 20 g crab roe
160 g tapioca starch, 12 g salt
30 g coriander, 30 g cumin
30 g paprika,10 g fennel seeds
8 g black pepper, 20 g cardamom
10 g chilli powder
15 g yellow mustard seeds
5 g cinnamon, 4 g cinnamon leaf
5 g cloves, 25 g puffed wild rice
25 g puffed red quinoa
6 ml grapeseed oil
4 g garam masala spice, 2 g salt
1 crab, 200 g onion roasting butter
Wrap onions and butter in foil and roast in an oven at 180°C until dark brown. Remove onions and reserve butter for poaching crab. Cut onion into small dice. Bring the white wine, vinegar, and sugar to a boil and pour over diced onions.
Add all ingredients to a pot and simmer for 90 min.
Mix all ingredients in a food processor, then steam in thin sheets between plastic wrap. Dehydrate until they are pliable but snap when bent. Fry at 192°C until puffed and crispy.
Blend all of the spices together until they are a fine powder. Toss all ingredients together in a bowl.
Quickly blanch crab in boiling water as to free the meat from the shell but not cook it fully. Place crabmeat in the onion roasting butter previously reserved and poach.
Have a small pot of water simmering. Present the larger bowl with a large spoonful of masala spice, a handful of dry ice, and decorative whole spices. Place the smaller bowl on top of the spice bowl and plate inside of it starting with the onion butter emulsion and poached crab, followed by a garnish of puffed grains, pickled onion, and crab crackers. Serve the dish and then pour simmering water into the spice bowl, releasing the aroma of masala spice into the air.
The Most Generous Expression of Champagne