King Crab with white butter sauce and carrots

A flavoury appetizer recipe with Debic products.

Appetizer Dinner Evening



10 Boiled king crab legs

500 ml Debic Roast & Fry

400 g Carrots

250 g Sugar syrup (1 part sugar / 1 part water)

250 g Rice vinegar

350 g Orange juice

10 g Orange zest

50 ml Olive oil

White butter sauce

200 ml White wine

10 ml Chardonnay vinegar

1 Shallot

100 ml Debic Roast & Fry

200 ml Debic Cream 40%


Parsley oil

Fresh herbs



Cut the king crab into two, drizzle with Debic Roast & Fry and heat in an oven at 60°.

Cut 2 carrots into paper-thin slices and add the boiling sugar syrup and rice vinegar.

Cover and leave to cool.

Dice the rest of the carrots and cook in the Thermomix with the orange juice and zest.

Mix with the olive oil until smooth.

White butter sauce

Reduce the white wine, Chardonnay vinegar, Debic Cream 40% and finely chopped shallots by 2/3.

Pass through a fine sieve.

Mix in the Debic Roast & Fry using a hand mixer.

Season to taste.


Assemble the king crab, carrot cream and marinated carrot on the plate.

Drizzle the white butter sauce around the plate.

Finishing touch

Finish with the parsley oil and fresh herbs.