Top Vancouver Restaurants Recipes Chef Daniel Boulud

Ingredients

• 3 1/2 two-gram gelatin sheets
• 2 cups fresh pink grapefruit juice (from about 3 large Ruby Red grapefruits)
• 1 tablespoon grenadine syrup
• 16 cups water
• 1 tablespoon salt
• 1 onion, peeled and cut into large chunks
• 1 carrot, scrubbed and cut into large chunks
• 1 stalk celery, washed and cut into large chunks
• 1 lemon, scrubbed and cut into quarters
• 1 clove garlic, peeled and crushed
• One 1-inch piece fresh ginger, peeled and sliced
• 1/2 stalk lemongrass, ends trimmed, tough outer leaves removed, and crushed
• Spice Sachet (10 sprigs cilantro, 1 bay leaf, 1 star anise, 1/2 teaspoon coriander seeds, 1/2 teaspoon whole black peppercorns, and 1/2 teaspoon fennel seeds, tied in cheesecloth)
• Two 2 to 2 1/2 pound Dungeness crabs