CRAB AND CREAM MOUSSE

INGREDIENTS (to serve 10)
Threads of oxcrab

2 oxcrabs (1 kg.)

Liquid base

900 ml milk
100 ml lime juice
96 gr powdered albumen

Bubbles

80 ml liquid base
20 gr inulin

Spoon dressing

1 lime 
Powdered Espelette pepper
Table salt
Olive oil

PREPARATION:
Ox crab threads:
Remove the claws, pack and apply maximum vacuum. The bodies can be used for other purposes.
Cook the claws for 60 minutes per kilo in water at a controlled temperature of 70ºC. Cool gradually – 10 minutes at room temperature, 10 minutes in cold water and 10 minutes in iced water.
Carefully remove the flesh from the claws and form into one-tablespoon portions. Place individuals portions on the bowls to be used for serving.

Liquid base:
In a bowl, mix the lime juice with the milk, then add the albumen and whisk by hand.
Bubbles:
Take 80 ml of the liquid base and add 20 gr of inulin. Mix in an electric mixer at 50ºC at medium speed for 15 minutes.
Quickly pour the mixture into a bowl and insert tubes connected to a fish tank compressor programmed at the lowest rate. Small whitish bubbles will form on the surface.
Take a wet spoon and quickly lift the bubbles off the surface and use them to completely cover the crab portions.
The mixture of 80 ml liquid and 20 gr inulin will only give enough bubbles to cover the crab on a few plates. The mixtures solidifies very fast, making it impossible to obtain more bubbles. It will therefore be necessary to make more of the mixture as many times as are needed to obtain sufficient bubbles for all the portions of crab. Chill the plates covered with bubbles.

Spoon dressing:
Peel the lime, retaining only the green part. Blanch the lime peel in water four times, changing the water each time to remove any bitterness. Place in a dehydrator at 60ºC until completely dry. 
Pulverise, then weigh and add the same weight of pepper. Add a little salt. Grease a spoon with olive oil and sprinkle with the mixture of lime, pepper and salt until covered.

TO SERVE:
Sprinkle a pinch of the spoon dressing on the solid bubbles and serve the dish upside down, with the spoon to one side.