Professional Seafood Preparation: Cuttlefish Cleaning & Spider Crab Salad
Authentic preparation procedures from the Parisian seafood French restaurant 'PETIT VATEL'. Includes delicate dismantling of cuttlefish without rupturing the ink sac, salt-curing, and crafting a premium crab salad using steamed spider crab (araignée) meat meticulously extracted and served in its shell.
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🍳 Cooking Flow
Dismantle the cuttlefish without breaking the ink sac, separate the body, tentacles, liver, and fins, then perform salt-rubbing and prep. → Steam the spider crab in a combi oven and let it cool to room temperature. → Crack the crab legs, carefully remove cartilage and shells from the body and legs while flaking the meat. → Mix the flaked meat with mayonnaise, serve inside the crab shell, and top with caviar.
Cooking Steps
Brief Cooking Order
Dismantle the cuttlefish without breaking the ink sac, separate the body, tentacles, liver, and fins, then perform salt-rubbing and prep. → Steam the spider crab in a combi oven and let it cool to room temperature. → Crack the crab legs, carefully remove cartilage and shells from the body and legs while flaking the meat. → Mix the flaked meat with mayonnaise, serve inside the crab shell, and top with caviar.
Introduction
Authentic preparation procedures from the Parisian seafood French restaurant 'PETIT VATEL'. Includes delicate dismantling of cuttlefish without rupturing the ink sac, salt-curing, and crafting a premium crab salad using steamed spider crab (araignée) meat meticulously extracted and served in its shell.
Step 1
【Cuttlefish】Remove the cartilage, and carefully pull out the internal organs and tentacles from the body while being careful not to rupture the ink sac.
Step 2
【Cuttlefish】Gently remove the liver from the internal organs without breaking it, rinse with water, sprinkle with fine salt, wrap, and salt-cure overnight to remove excess moisture.
Step 3
【Cuttlefish】Remove the beak, separate the fins (ears) and tentacles, peel the skin, and clean the white meat. Portion by part for vacuum sealing and freezing.
Step 4
【Cuttlefish】Add salt to the tentacles and rub to clean, then rinse thoroughly with water until all surface slime is completely removed and pat dry.
Step 5
【Spider Crab】Arrange the spider crabs on a hotel pan and cook in a combi-steamer (100°C steam).
Ingredients List
Important Notes
If the cuttlefish ink sac ruptures, the cutting board and meat will turn pitch black, so carefully remove it using your fingertips instead of a knife. ⚠️
The cuttlefish liver is very fragile; handle it gently and dehydrate/dry it with fine salt to use for sauces. 💡
When cracking the spider crab shell, strike it precisely to break it properly without hitting it repeatedly to prevent shell fragments from mixing into the meat. 🍳
When flaking the crab meat, use your fingertips to thoroughly check for any remaining cartilage or foreign objects. 👥
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