Video recipe
Baked Morel & Cheese Stuffed Crab Shell & Potato-Scaled Fish Fillet
Succulent. Crispy. Pure Michelin mastery.
Adapted from HOY媒體網絡
Every step links back to that moment in the video
This feature recreates two iconic Michelin-caliber seafood masterpieces. Chef Jacky Yu elevates the classic stuffed crab shell with prized morel mushrooms and bubbly baked cheese. Chef Ricky Cheung pays homage to legendary French master Paul Bocuse's 'Rouget en écailles de pommes de terre', cloaking tender fish in golden potato scales paired with a silky orange white wine butter sauce.
Estimated timing — actual time may vary with cooking speed and heat.
What makes this version work
The crab filling is braised with rich morel mushroom broth, enhancing sweetness without overpowering the delicate crab meat.
A layer of thickened cream sauce under the Mozzarella keeps the crab filling succulent and yields a glossy, golden crust.
Overlapped potato discs bonded by clarified butter form an authentic Paul Bocuse potato-scale crust that crisps perfectly over gentle heat.
The orange white wine butter sauce is emulsified off the heat with cold butter, creating a silky, glossy sheen and balanced acidity.
Ingredients
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Baked Stuffed Crab Shell — Main & Filling A
- Flower Crabs 3隻approx. 1.2 kg total, steamed and meat picked, shells reserved
- Onion 100gfinely sliced
- King Oyster Mushroom 100gfinely sliced
- Dried Morel Mushrooms 12gsoaked in 6 tbsp water, squeezed dry and quartered, soaking liquid reserved
- Salt 2g
- Sugar 2g
- Chicken Powder 4g
- Cornstarch 20gmixed with water for thickening slurry
Baked Stuffed Crab Shell — Cream Glaze & Topping
- Heavy Cream 100g
- Sugar 2g
- Salt 1g
- Chicken Powder 2g
- Cornstarch 5gmixed with a little water for slurry
- Shredded Mozzarella Cheese 60g
Potato-Scaled Fish — Fish & Scales
- Yellow Croaker 1條filleted into 2 clean fillets, deboned, skin onRed mullet or sea bass
- Potato 1個thinly sliced and cut into small round discs
- All-Purpose Flour to tastea little, for dusting fish and potato discs
- Clarified Butter (Ghee) 50mlspooned over potato scales to seal and bind
Potato-Scaled Fish — Orange White Wine Butter Sauce
- Butter A 20gfor sweating shallots
- Shallots 50gthinly sliced
- Dry White Wine 100g
- Fresh Orange Juice 50g
- Heavy Cream 150g
- Butter B 30gchilled and cubed, whisked in off heat to emulsify
- Salt 2g
- Meat Jus (Demi-Glace) 15greduced beef and vegetable jus for plating finishcan omit or replace with balsamic glaze
Equipment
- Steamer
- Oven or Air Fryer
- Non-stick Frying Pan
- Parchment Paper
- Mini Round Cookie Cutter
- Fish Bone Tweezers
Steps
Steam Flower Crabs over High Heat
Time 12 minHeat HighClean the flower crabs. Once the water is boiling, place them into a steamer and steam over high heat for 12 minutes until cooked through. Remove and allow to cool.
How to tellCrab shells turn vibrant orange-redWatch at 4:15Slice Aromatics and Soak Morel Mushrooms
Time 5 minFinely slice the onion and king oyster mushrooms. Soak dried morels in about 6 tbsp water until soft, squeeze dry and cut into quarters, reserving the soaking liquid for the sauce.
How to tellMorels softened and quartered, with rich brown soaking liquid reservedWatch at 5:35Pick Crab Meat and Clean Crab Shells
Time 8 minCarefully pick the meat from the cooled crabs (claws, body, and legs), thoroughly removing any shell fragments and cartilage while keeping the meat in distinct flakes. Wash and dry the crab shells.
How to tellCrab meat kept in distinct flakes, shells completely driedCommon mistakeAvoid shredding the crab meat too finely and ensure no shell bits remainWatch at 5:55Sauté Aromatics, Mushrooms, and Crab Meat
Time 4 minHeat MediumHeat a little oil in a wok and sauté sliced onions and king oyster mushrooms until dry and fragrant. Add the morels, reserved soaking liquid, crab meat, and Seasoning A (salt, sugar, chicken powder), stirring well.
How to tellOnions softened and aromatic, liquid well-blended with crab meatWatch at 6:55Thicken Filling and Stuff into Crab Shells
Time 3 minHeat Medium-LowBring to a simmer and stir in the cornstarch slurry, thickening until rich and tight (a thick glaze prevents mushrooms from weeping). Spoon firmly into the prepared crab shells and smooth the top.
How to tellFilling thick and glossy, mounded neatly in each crab shellCommon mistakeIf the filling is too loose, mushrooms will release moisture and turn soggy during bakingWatch at 8:40Cook and Thicken the Cream Sauce Layer
Time 3 minHeat Medium-LowIn a small saucepan, heat the heavy cream with sugar, salt, and chicken powder. Whisk in the cornstarch slurry and cook until thick and coat-the-spoon consistency.
How to tellCream sauce thickened to a smooth, rich consistencyWatch at 8:20Top with Cream Sauce and Mozzarella
Time 2 minEvenly spread the thickened cream sauce over the stuffed crab shells, then generously scatter Mozzarella cheese over the top to cover completely.
How to tellCream layer sealed on top, covered evenly with shredded cheeseWatch at 8:56Bake at 220°C until Golden and Bubbly
Time 18 minPlace into a preheated 220°C (430°F) oven and bake for 15-20 minutes until the cheese is completely melted, golden brown, and bubbling with a crisp crust.
How to tellTop cheese layer deeply browned, bubbling and crispWatch at 9:25Fillet Yellow Croaker, Debone, and Lightly Dust with Flour
Time 6 minFillet the yellow croaker into two clean fillets, keeping the thin skin intact. Carefully tweeze out all pin bones. Lightly dust both sides with flour to help adhesion.
How to tellClean pin-bone-free fish fillet with an even, translucent dust of flourCommon mistakeUse thin-skinned fish (or remove skin if thick), otherwise curling during frying will dislodge the potato scalesWatch at 13:10Slice Potatoes Thinly and Stamp into Small Discs
Time 5 minSlice the potato thinly, then stamp out uniform small circles using a mini round cutter. Toss lightly in flour to prevent sticking and aid bonding.
How to tellUniform thin potato discs lightly coated in flourWatch at 14:20Arrange Potato Scales, Spoon Clarified Butter, and Chill
Time 10 minPlace the fish fillet on a piece of parchment paper cut slightly larger than the fish. Overlap the potato discs like fish scales to cover the fillet completely. Spoon clarified butter evenly on top to seal and prevent browning, then chill in the fridge for 10 minutes until set.
How to tellNeatly overlapped potato scales bonded by solidified clarified butterWatch at 15:45Sauté Shallots in Butter and Reduce White Wine
Time 4 minHeat LowMelt Butter A in a pan and sweat sliced shallots over gentle heat until softened and fragrant without any browning. Pour in the white wine and simmer until alcohol evaporates.
How to tellShallots translucent without colour, white wine reducedCommon mistakeNever brown the shallots, as it will darken and bitter the delicate butter sauceWatch at 16:15Add Orange Juice and Cream, Emulsify Butter off Heat
Time 3 minHeat Off HeatPour in fresh orange juice and reduce until syrupy. Stir in heavy cream and simmer briefly. Turn off the heat (remove from burner) and whisk in chilled Butter B using residual heat until completely melted and glossy.
How to tellSauce emulsified to a glossy, velvety golden glazeCommon mistakeTurn off heat before whisking in butter; excessive heat breaks the emulsionWatch at 17:15Sear Fish with Parchment Paper, Potato-Side Down
Time 6 minHeat LowHeat a thin film of oil in a pan. Place the fish into the pan with parchment paper on top and potato scales facing down. Fry over gentle heat for about 6 minutes until the potato scales turn crisp and golden brown.
How to tellEdges of potato scales turn crisp and deeply fragrantWatch at 18:10Peel Off Paper, Season with Salt, and Flip to Finish
Time 2 minHeat MediumGently peel away the parchment paper. Sprinkle a pinch of salt over the exposed fish flesh. Carefully flip and sear the fish side for about 2 minutes until cooked through.
How to tellPotato crust amber and crispy, fish just cooked through and juicyWatch at 18:50Plate with Orange Butter Sauce and Drizzle Jus
Time 2 minSpoon the warm, velvety orange white wine butter sauce onto the plate. Gently rest the crispy potato-scaled fish on top, and finish with artistic drops of rich jus around the sauce.
How to tellSilky golden sauce bed, crisp amber fish scales, and dark glossy jus swirlsWatch at 19:40
Chef's secrets
Keep Crab Meat in Distinct Flakes and Free of Cartilage
When picking flower crab meat, avoid over-shredding. Gently extract the meat along the natural grain from claws, body, and legs to preserve long, juicy flakes. Meticulously inspect and remove all translucent cartilage and shell bits for a luxurious mouthfeel.
Seal with Cream Glaze to Prevent Moisture Loss
Mushrooms release water when baked, so both the crab filling and cream sauce must be thickened with cornstarch slurry to a coat-the-spoon consistency. Spreading a thick cream layer before adding Mozzarella creates a protective seal that prevents drying, creating a molten, velvety interior beneath a golden crust.
Selecting Thin-Skinned Fish and Setting Potato Scales
Always select thin-skinned fish like yellow croaker or red mullet; thick skin contracts rapidly under heat and curls the fillet, shedding the scales. Lightly dust both the fillet and potato discs with flour, spoon over clarified butter, and chill for 10 minutes so the butter solidifies as an adhesive lock.
Off-Heat Butter Emulsion for a Silky Sheen
The essence of a classic Beurre Blanc is gentle emulsification. Sweat shallots over low heat without browning, then reduce white wine and fresh orange juice until syrupy. Crucially, remove the pan from heat before whisking in cold butter cubes. The gentle residual warmth melts the fat into a mirror-glossy emulsion without splitting.
Storage & reheating
Fridge
Stuffed crab shells can be assembled and refrigerated unbaked for up to 1 day; bake at 220°C for 18 minutes before serving. Potato-scaled fish must be cooked and served fresh as chilling ruins the crust.
Reheating
Reheat cooked crab shells in an air fryer at 180°C (350°F) for 5-8 minutes until crisp. Warm butter sauce gently over a warm water bath rather than microwaving.
FAQ
Can I substitute flower crabs with other crabs or lump crab meat?
Yes, mud crabs, blue swimming crabs, or high-quality pasteurized lump crab meat work well. Freshly steamed flower crab offers unmatched natural sweetness, but if using pre-picked crab meat, thaw thoroughly and squeeze out excess water to prevent a soggy filling.
Can dried morel mushrooms be replaced with other mushrooms?
Morels offer a distinctive earthy, nutty aroma and their soaking liquor enriches the sauce. If unavailable, dried porcini or quality shiitake make suitable alternatives; remember to reserve their soaking liquid as well.
Why fry the potato-scaled fish with parchment paper attached?
The parchment paper diffuses direct pan heat, preventing delicate potato slices from scorching or sticking to the wok. It also holds the scales firmly in place until they crisp and set, allowing clean peeling and effortless flipping.
How can I fix a split orange white wine butter sauce?
Splitting occurs when the pan is too hot or butter is added too quickly. To rescue it, remove from heat, whisk in one tablespoon of cold heavy cream or ice water vigorously, and the fat globules will re-emulsify into a smooth sauce.
Nutrition
Estimated per serving. Actual values vary with ingredients and portion size.
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