For crab dashi, combine first 3 ingredients in small stockpot, simmer over very low heat for about 1 hour until flavors are infused, then pass through chinois and reserve for blue crab jelly.

Combine crab dashi with coconut cream and butterfly pea flowers in saucepan, bring to low simmer, then whisk in agar agar powder, continue whisking while simmering for 3–4 minutes to fully hydrate agar agar, then remove from heat and pass through chinois, add bloomed gelatin sheet while warm to melt, then season with blue powder.

Set jelly in lined stainless trays in thin layer in cooler, then punch with ring cutters and reserve for service.