Shredded crab, tarragon, red beetroot, cucumber, confit cherry tomatoes and spicy mayo |

Preparation time: 60 min

Preheat your four at 350 °F

• General preparation

  The day before, place the beets in a saucepan. Add a pinch of salt and add white vinegar. Cover with cold water and bring to boil. Simmer for 45 to 60 minutes. Strain the beets and let cool slightly before peeling. Set aside in the fridge. Finely chop the shallots and chives.

• Beet salad preparation

  Cut into small cubes and place them in a bowl. Add the chopped shallots, white balsamic vinegar and olive oil. Season with salt and pepper.

• Confit tomatoes

  Place the cherry tomatoes in an oven proof pan, add a glass of white wine, some olive oil, a sprig of thyme, a glass of water, salt and pepper.  Place in the oven (350°F) for roughly 30 minutes. Strain before serving.

• Crab salad and spicy mayo preparation

  In a mixing bowl, combine the egg yolk, mustard, sriracha and lemon juice. Using a whisk, stir in the vegetable oil with a steady and slow drizzle. Season with salt and pepper to taste.

  Shell the crab legs, making sure to keep the flesh in large pieces as much as possible. Mix the crab meat with a little bit of spicy mayonnaise. Add half the chives and mix.

• To serve

  Put some beet salad at the bottom of beautiful glass jar or small plates, add the crab mixture on top and sprinkle with the remaining chives.