King crab, avocado, pink grapefruit, wood sorrel
Item 1 of 1
- medium
- 4
- 1 hour 15 minutes
Nigel Mendam's king crab with avocado recipe riffs on the classic flavour combination of crab, grapefruit and avocado. He serves a smooth avocado purée at the base of the plate, followed by white king crab meat, grapefruit segments and a translucent disc of grapefruit jelly. Surprising and joyful in equal measure.
First published in 2015
Ingredients
Metric
Imperial
King crab
- 250g of king crab, picked white meat
Pink grapefruit jelly
- 200g of pink grapefruit juice
- 18g of brown sugar
- 2g of agar agar
Avocado purée
- 3 Hass avocadoes
- 30g of grapeseed oil
- 20g of lime juice
- rock salt
Brown crab mayonnaise
- 60g of brown crab meat
- 3 large egg yolks
- 10g of Dijon mustard
- 190g of pomace oil (1)
- Chardonnay vinegar
- salt
- ground white pepper
To serve
- 1 pink grapefruit, skinned and segmented
- wood sorrel
- Espelette pepper, powder
SAVE RECIPE
Equipment
- Blender
- Squeezy bottle
- Thermomix
Method
1
Begin by preparing the jelly. Bring the grapefruit juice and sugar to a simmer in a pan, then add the agar agar and bring to the boil, whisking continuously for 2 minutes
- 200g of pink grapefruit juice
- 18g of brown sugar
- 2g of agar agar
2
Pour the jelly into a flat, non-stick or lined tray, creating a layer no more than 2mm thick, and allow to set. Once set, cut the jelly into circles measuring 8cm in diameter
3
For the avocado purée, halve the avocados and scoop out the flesh into a blender. Add the remaining ingredients, blitz until smooth, then pass through a drum sieve. Set aside until ready to serve
- 3 Hass avocadoes
- 30g of grapeseed oil
- 20g of lime juice
- rock salt
4
For the brown crab mayonnaise, blend the brown crab meat in a Thermomix until smooth, then remove and set aside. Place the egg yolks and mustard in a blender and, while mixing, gradually pour in the pommace oil to form a thick white emulsified mayonnaise
- 60g of brown crab meat
- 3 large egg yolks
- 10g of Dijon mustard
- 190g of pomace oil (1)
5
Add the blended brown crab meat and season to taste with the vinegar, pepper and salt. Transfer to a squeezy bottle and set aside
- Chardonnay vinegar
- salt
- ground white pepper
6
To serve, sweep the avocado purée across each plate and arrange 3 mounds of the crab meat on top. Pipe dots of the brown crab mayonnaise around the meat and add segments of pink grapefruit
- 250g of king crab, picked white meat
7
Top with a round of jelly, a sprinkling of Espelette pepper and some wood sorrel leaves. Serve immediately
- 1 pink grapefruit, skinned and segmented
- wood sorrel
- Espelette pepper, powder
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024