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Crab custard, pink grapefruit, crab and mint salad

Crab custard, pink grapefruit, crab and mint salad

Crab custard, pink grapefruit, crab and mint salad

PT45M

Why not try?

1
Cook the crab in boiling water with the chopped carrot, half the onion, the ginger, three tomatoes and stick of celery for 12 minutes in a large pan
  • 1 large cock crab
  • 2 carrots
  • 1/2 onion
  • 1 piece of fresh ginger
  • 3 tomatoes
  • 1 celery stick
2
Once the crab is cooked, remove all the meat from the shell. Place the brown meat in a small jug, and add the cream and eggs. Blend and pass through a fine sieve
  • 100ml of whipping cream
  • 1 egg
  • 2 egg yolks
3
Preheat the oven to 130°C/Gas mark ½. Place the brown meat in a small oven proof dish (10cm round) and place into a larger dish. Half-fill the larger dish with water, creating a bain marie. Cook for 10-15 minutes. Set aside until needed
4
Pick through the white meat and double check for shells. Place in a bowl, and add the small diced grapefruit and chopped mint
  • 1 pink grapefruit
  • 8 mint leaves
5
Place the crab salad in the centre of a small dish, and the warm crab custard on top. Serve immediately

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