- For the cracker
- 300 grams Parmesan
- 2 tablespoons Sesame seeds (white)
- 2 tablespoons Sesame seeds (black)
- 1 generous pinch Chili powder
- For crab cream cheese
- 1 Crayfish (cooked)
- 100 grams Sour cream
- 100 grams Whipping cream
- 2 sheets Gelatin
- 1 tablespoon Horseradish cream
- Pepper (white)
- For the garnish
- 4 tablespoons Pomegranate seed
For the crackers: Finely grate Parmesan cheese and mix with remaining ingredients. Line baking sheet with parchment paper and draw 10 circles with 6-8 cm (approximately 2-3 inch) diameter. Spread Parmesan mixture evenly into circles. Bake in preheated oven at 180°C (approximately 350°F) to melt. If the cheese darkens too fast, remove baking sheet from the oven and reduce the temperature. Allow crackers to cool. Place crackers on a plate and carefully remove parchment paper.
For crab cream cheese: Soak gelatin in cold water. Rinse crab meat, puree with sour cream and horseradish. Squeeze gelatin, melt in a small saucepan over medium heat, stir in some of the cream (temperature compensation). Quickly fold mixed gelatin into remaining cream. Beat cream until stiff and once the mixture begins to gel, fold in whipped cream. Pour cream into a piping bag and add dots onto crackers. Stack together 5 crackers, serve garnish with crab claws and pomegranate seeds and serve.