Royal Crab Ravioli with Young Turnip Rémoulade by Éric Guérin

Discover this recipe for Royal Crab ravioli with young turnip rémoulade, created by Éric Guérin. Refined, elegant, and subtle, this summer recipe combines young turnip prepared two ways with homemade mayonnaise, highlighting the delicate flavor of Petrossian Royal Crab shoulder meat.

A few words from Éric Guérin

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Ingredients for 4 people

• 100 g of Petrossian Royal Crab shoulder meat
• 4 young turnips
• Olive oil
• Fleur de sel
• Freshly ground pepper

For the mayonnaise:

• 1 egg yolk
• 1 tablespoon mustard
• 70 g grapeseed oil
• 30 g farmhouse fromage blanc
• Salt
• Pepper

Method

For the turnips

1. Wash the turnips and remove the greens.
2. Take two turnips and slice thinly using a mandoline.
3. Bring a pot of salted water to a boil.
4. Blanch the slices for 30 seconds, then transfer them to an ice bath.
5. Drain on paper towel to dry well.
6. Cut the remaining turnips into julienne strips.
7. Cover with paper towel and set aside.

For the mayonnaise

1. In a bowl, combine the egg yolk, mustard, salt, and pepper.
2. Whisk vigorously, slowly adding a thin stream of grapeseed oil.
3. Add the fromage blanc.
4. Adjust seasoning if needed.

For plating and finishing

1. Mix the Royal Crab shoulder meat with the mayonnaise and turnip julienne.
2. Using a small ring, place 2–3 thin turnip slices on the plate, top with a dome of crab meat, and cover with more turnip slices.
3. Add a drizzle of olive oil, a pinch of fleur de sel, and a grind of fresh pepper.
4. Serve immediately.

Photography: Aimery Chemin • Food styling: Coralie Ferreira