Bring a large pan of salted water to the boil and cook the crab for 15 minutes.
Remove and refresh in iced water.
Crack the shells open and remove the brown and white crab meat (use the shells and juice for stock of course).
Meanwhile, bring a small pan of salted water to the boil and add the butter, lemon juice and thyme.
Turn the heat down and add the sliced Jerusalem artichokes and cook on a gentle heat for 5-6 minutes until they have a soft bite. Drain well.
Combine oil, lemon juice and mustard in wizz in a food processor until well-combined.
Place dressing into a small bowl, add crumbled egg yolks and grated or finely chopped egg whites. Stir to combine.
To assemble, place Jerusalem artichokes on a plate in circle. Place picked crab meat in the centre and drizzle with egg mixture.
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