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Quebec Snow Crab and Sea Urchin Salad by Grégory Faye

Quebec Snow Crab and Sea Urchin Salad by Grégory Faye - Cover

As spring arrives, we all become a little crazy with the arrival of fresh ingredients in Quebec. One of the first is undoubtedly the Snow Crab, the star of our Quebec Crab and Sea Urchin salad.

Quebec Snow Crab and Sea Urchin Salad by Grégory Faye - pliers

Photo: Normand Boulanger | RDPMAG

Our friends at La Mer Fish Market helped us make this wonderful recipe with their delicious crab and sea urchins. The latter will also be on their website in the coming weeks.

I first wanted to put the crab in the spotlight, because that’s when it’s better, fresh. Even if our asparagus is not from Quebec, it is still difficult to find at this time, we add it, with parsley, to put freshness, which will go very well with our crab, especially as this The greenery we missed a lot this winter.

Quebec Snow Crab and Sea Urchin Salad by Grégory Faye - Focus

Photo: Normand Boulanger | RDPMAG

The pairing with Rosé champagne is an ideal, because what better than to celebrate Spring with Rosé. The Taittinger Prestige Rosé is a beautiful rosé, lively, fruity, fresh and frisky. It will go perfectly with our recipe to bring out the slightly sweeter notes of our greenish cream. Let’s not forget the iodine side of the sea urchin that goes very well with our Cabernet Sauvignon vinegar and champagne.

Quebec Snow Crab and Sea Urchin Salad by Grégory Faye

Quebec Snow Crab and Sea Urchin Salad by Grégory Faye - Taittinger Rosé

Photo: Normand Boulanger | RDPMAG

For 4 people

Asparagus mousse


  • 260 g finely cut asparagus tails
  • 400 g country cream
  • 8 cl  olive oil8 asparagus
  • Parsley puree
  • 2 gelatin sheets


  • Heat asparagus and parsley puree in a small saucepan with oil olive and fry (salt pepper)
  • Dip 2 sheets of gelatine in a bowl of water
  • Pour 400 g of 35% country cream into a bowl and cook for 4 minutes
  • Put in Vitamix to a green and smooth foam without lumps
  • Take two finely chopped asparagus and ice with gelatin
  • Put the gelatin in the small saucepan and boil with 150gr of the asparagus cream mixture
  • Put all the siphon cream and put it in the freezer

Sea urchin sauce


  • 160 gr of sea urchins
  • 40 gr of Cabernet Sauvignon Vinegar
  • 40 gr of olive oil (take the medio of Favuzzi)
  • 12 gr Dunes Pepper
  • Lemon juice


  • Blend everything at with a hand blender with a dash of lemon juice to a smooth consistency

Crab salad


  • 60 gr of zest lemon bleached 3 times
  • 260 gr fresh crabmeat
  • Lemon JuiceTaste bran
  • 32 gr crustacean jelly (Ask your fishmonger)
  • Asparagus heads


For crustacean jelly:

  • Froze it and defrosted in a cloth towel
  • Roll with 1 sheet of gelatin
  • Mix all together

Tempura Crab


  • 8 pieces of top of crab legs
  • Tempura sauce mix


  • Dip the crab in the tempura mixture
  • Heat in a pan with hot canola oil.
  • Sauté 1 to 2 minutes.
  • Add salt and pepper

Final montage

  • Take crab shells and pour the salad by dividing by 4
  • Decorate with asparagus tails and pea shoots
  • Cover with sea urchin sauce
  • On a second shell, place the tempura
  • Serve crab pieces with the Champagne Taittinger Prestige Rose

Recipe originally published in the magazine Spring 2019. (English version coming soon)

Thanks to:


  • Flowers: Prune Les Fleurs
  • Tablecloths and Utensils: Simons
  • Table Napkin: West Elm

President, Publisher & Editor In Chief of Gentologie - Passionate about food, wines, spirits, cocktails, fashion, movies and more, Normand loves to talk about his passions.

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