In this sublime crab recipe from Simon Haigh, dressed crab is served with a sticky pineapple chutney and a delicious goats cheese beignet. Don't be put off by the plating, as this seafood dish is relatively straightforward to put together

To make the pinepple chutney, lightly fry the diced shallot, ginger and chilli in oil. When the shallots are soft add the sugar and cook until a dark amber colour
Add the pineapple and cook gently until the contents of the pan dry out and become sticky. Leave to cool before lightly pulsing in a food processor
For the beignets, beat the cheese with the cream until soft. Season and pipe into 3 cm tubes and refrigerate
Once cool, lightly dust the beignets with the flour and dip into the beaten egg and breadcrumbs and return to the fridge
Once firm, drop the beignets in a deep fat fryer set to 190°C for 2-3 minutes or until golden
To dress the crab, mix all of the ingredients in a bowl, making sure the crab meat is coated in the mixture
To plate, serve up the dressed crab with a tablespoon of the pineapple chutney, a beignet or two, as well some slices of pineapple, coriander cress, goat's curd and a handful of black olives
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Wine Matching

Find out why we suggest matching this Crab recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine


Dressed crab

Pineapple chutney

  • 1 pineapple, peeled and chopped
  • 1 large shallot, finely diced
  • 1/2 red chilli
  • 1 ginger, peeled and diced
  • 150g of Demerara sugar
  • oil

Goat's cheese beignet

To plate


  1. Deep fat fryer

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Simon Haigh creates a summery dish in this crab recipe, complete with pineapple chutney and a creamy goat's cheese beignet.