{"id":1256,"date":"2025-04-15T20:58:11","date_gmt":"2025-04-15T18:58:11","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1256"},"modified":"2025-04-15T22:09:22","modified_gmt":"2025-04-15T20:09:22","slug":"soft-bites-with-spiny-crab-and-sea-urchin","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1256&lang=en","title":{"rendered":"Soft Bites with spiny crab and Sea Urchin"},"content":{"rendered":"

Spiny crab takes a little time to prepare, but it\u2019s affordable, isn\u2019t at risk of overfishing, and while it may not be lobster, it\u2019s a fantastic alternative for all your crustacean cravings. Here, I\u2019m sharing a rich, flavorful little canap\u00e9 \u2014 fancy enough to impress, casual enough to snack on.<\/p>\n

\n

\ud83d\udc3b Nounours’ note:<\/strong> For this recipe, you\u2019ll need small boat-shaped molds \u2014 barquettes<\/em>, as we say in French \u2014 a good excuse to visit that friend of yours with all the kitchen gadgets!<\/p>\n<\/blockquote>\n

\n

Makes 15 bite-sized canap\u00e9s<\/h3>\n

For the barquettes:<\/strong><\/p>\n

    \n
  • \n

    50g Brazil nut meal<\/p>\n<\/li>\n

  • \n

    80g flour<\/p>\n<\/li>\n

  • \n

    70g Breton butter<\/p>\n<\/li>\n<\/ul>\n

    or any butter, really, it’s just that Breton butter comes salted and with flavors that go well with seafood<\/p><\/blockquote>\n

      \n
    • \n

      2 egg whites<\/p>\n<\/li>\n<\/ul>\n

      For the filling:<\/strong><\/p>\n

        \n
      • \n

        60g spiny crab meat<\/p>\n<\/li>\n

      • \n

        60g mayonnaise<\/p>\n<\/li>\n

      • \n

        3 sea urchins<\/p>\n<\/li>\n<\/ul>\n

        \n

        Starting with the barquettes<\/h3>\n

        Let\u2019s assume your butter is salted \u2014 if not, add a pinch of salt to your mixture.<\/p>\n

        Combine the flour and Brazil nut meal. Whip the egg whites to stiff peaks, then gently fold in the dry ingredients. Melt the butter and carefully stir it into the mixture.<\/p>\n

        Fill your barquette<\/em> molds and bake for 12 minutes at 170\u00b0C (340\u00b0F)<\/strong>.
        Unmold and leave to cool.<\/p>\n

        \n

        For the filling<\/h3>\n

        Scoop out the sea urchin roe\u00a0 and set them on a paper towel to drain.<\/p>\n

        Finely flake the spiny crab meat and mix it into the mayonnaise.<\/p>\n

        Fill each barquette<\/em> with the crab mixture and top with a sea urchin roe.<\/p>\n

        \"goupe<\/p>\n

        \n

        drinks…
        \n<\/strong><\/p>\n

          \n
        • \n

          Classic:<\/strong> a Muscadet <\/strong>or a chilled Cour-Cheverny<\/strong> \u2014 Loire whites , are seafood’s best friends.<\/p>\n<\/li>\n

        • \n

          Playful:<\/strong> a Spritz<\/strong>, to stay in that summer seaside ‘ap\u00e9ro’ vibe.<\/p>\n<\/li>\n

        • \n

          Disruptive:<\/strong> untested but theoretically functional :\u00a0 1\/3 yuzu juice, 1\/3 aquavit, 1\/3 orgeat syrup<\/strong>, shaken over ice<\/p>\n<\/li>\n

        • \n

          Non-alcoholic:<\/strong> a glass of cold genmaicha<\/strong> (toasted rice green tea).<\/p>\n<\/li>\n<\/ul>\n

          \u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

          Spiny crab takes a little time to prepare, but it\u2019s affordable, isn\u2019t at risk of overfishing, and while it may not be lobster, it\u2019s a fantastic alternative for all your […]<\/p>\n","protected":false},"author":2,"featured_media":1253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12,716],"tags":[801,787],"class_list":["post-1256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","category-things-to-cook-during-a-vacation","tag-spiny-crab","tag-urchin"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1256"}],"version-history":[{"count":3,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1256\/revisions"}],"predecessor-version":[{"id":1260,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1256\/revisions\/1260"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/1253"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}