Products
Products
Cream

Whipping

Cooking

Spraycan

Butter

Performance butter

Traditional butter

Desserts

Filling

Ice & shakes

Cream Cheese
See all products
Discover our products

Stand & Overrun

Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
Discover more about Stand & Overrun

Culinaire Original

The best allround cooking cream for you as a professional.

Discover more about Culinaire Original
Recipes
Recipes
Chefs

Appetizers

Cakes & tarts

Desserts

Garnishes

Main courses

Soups

Starters

Viennoiserie

Bakers

Appetizers

Cakes & tarts

Desserts

Garnishes

Ice creams

Viennoiserie

Popular themes

Easter

Butter

Cinnamon
See all recipes
Caramel Pecan

Choux dough with craquelin, italian buttercream with pecan, and caramel sauce

Hazelnut coffee entremet

Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble
Techniques
Masterclasses
News
News
Debic Inspiration

Stories

Business tips
See all news
See our latest articles

Debic wants to make the difference

We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.

Read the article

Production scale up helps bakers innovate

To challenge himself, Simone Devasini adds new products to his range every month.
Read the article
Partnerships
Partnerships
Our ambassadors
Debic ambassadors

If there’s one thing we’re extra proud of, it’s our ambassadors from all over the world; famous chefs and pastry chefs, who believe in Debic and are always more than happy to help us tell our story. Our ambassadors will tell you all about how they work, what they think is important and why they choose to work with Debic.
Brochure library
About Debic

Home Recipes North Sea crab

North Sea crab

with haddock mascarpone cream and lovage

sea crab Benoit Dewitte Main course

5a000000-6ac2-4644-0c3c-08dbc589d6b0

Ingredients

For 10 servings

North Sea crab

100 g North Sea crab

20 g chopped shallots

olive oil

zest of lime

Lovage cream soup

200 g fresh spinach

50 g lovage leaves

250 g leek, the greens part

1 l sunflower oil

Haddock mascarpone cream

250 g Debic Cream Plus Mascarpone

200 g sushi vinegar

50 g haddock oil (same way as the

leek oil but with smoked haddock)

pepper

sea salt

Finish

gel of dill pickle vinegar

caviar of your choice

Debic products used

Debic Cream Plus Mascarpone 1L

Extra convenience: skip one step in preparation
Rich indulgent taste
No curdling, constant quality, overrun and firmness

Preparation

North Sea crab

Brunoise the pickled shallots.

Mix the crabmeat with the olive oil and lime zest.

Lovage cream soup

Blanch the spinach and squeeze out all the moisture.

Blanch the lovage leaves.

Prepare an oil of leeks by mixing the greens of the leeks together with the sunflower oil in the thermomix to 70 °C. Sieve the oil.

Mix the leek oil with the blanched spinach and lovage.

Pass through the fine sieve.

Haddock mascarpone cream

Whip the Debic Cream Plus Mascarpone until lumpy.

Mix in the sushi vinegar and haddock oil.

Season to taste with sea salt and pepper.

Pour into a piping bag.

Assembly

Sprinkle the North Sea crab sugar over the bowls.

Sprinkle with the cream of lovage.

Pipe the haddock mascarpone cream on top.

Smooth out using a palette knife.

Spray small dots of pickle vinegar gel from dill on top.

Finish with a caviar of your choice and a few dill leaves.

Serve this dish on ice and garnish with flowers.

Recipe tags sea crab Benoit Dewitte Main course

debic for baker

debic for baker