Chilled carn wethers crab souffle with walnut and grain mustard vinaigrette

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Ingredients (serves 10) For the bisque base: 7lb Carn Wethers crabs 2 heads garlic 3 large onions 2 leeks 3 carrots 50g Armagnac 7 litres water For the soufflé mixture: 200g brown crab meat 375g whipped cream 5 leaves gelatine For the soufflé base: 1lb white crab meat 3 large carrots For the vinaigrette: 100ml walnut oil 40ml grapeseed oil 40ml white wine vinegar 10g salt 5g pepper 60g whole grain mustard Chervil dill chives and salads for garnishing ### Method Cook crabs in a court bouillon for 8-10 minutes depending on size. Leave to cool on a tray. Separate claws from bodies and place to one side. Remove the brown meat from the heads and refrigerate for later use. Using a large wooden rolling pin finely crush the crab bodies in a large saucepan and drain saving the juice which will be used later. Make a mirepoix with the garlic onions leeks and carrots. Sweat them to a golden-brown stage add the crushed crab bodies and continue to cook for a few minutes then flambé with Armagnac. Add the water and the juices drained from the crabs earlier on bring to the boil skim and simmer for four hours. Crack the crab claws and remove all the flesh being careful not to leave any shell. Refrigerate. Square up the carrots so that they can be cut into thin strips to line 10 circular rings of 8cm diameter 1.5 high. Once they have been blanched place on a tray and refrigerate. Soak the five gelatine leaves in cold water. Strain crab bisque and reduce by three-quarters so that you are left with 255g. Add 100g brown crab meat to the bisque and liquidise. Add the five drained gelatine leaves. Pass in a fine chinoise and leave to cool in a bowl. When the bisque mixture starts to set whip the cream to a ribbon stage and fold into bisque. Pour crab mixture into 10 rings. Set on a tray with parchment paper and refrigerate for a few hours. Fill the carrot-lined ring with seasoned white crab meat. Place on the centre of a plate and remove ring. Place one of the crab mixture rings on top and remove ring. Garnish with salad bouquet and drizzle vinaigrette around the soufflé. Arrange herbs on soufflé. Photo © Sam Bailey