Inventive and fresh, Kevin Mangeolles' crab recipe is a wonderfully simple dish to prepare. The zesty tartness of the grapefruit goes fabulously with the crab meat, mint and ginger. Buy a whole crab fresh from your local fishmonger for this recipe.
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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
1 piece of fresh ginger
1 celery stick
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
2 egg yolks
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
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
Place the crab salad in the centre of a small dish, and the warm crab custard on top. Serve immediately
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