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.
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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
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
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
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
Add the blended brown crab meat and season to taste with the vinegar, pepper and salt. Transfer to a squeezy bottle and set aside
ground white pepper
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
Top with a round of jelly, a sprinkling of Espelette pepper and some wood sorrel leaves. Serve immediately
1 pink grapefruit, skinned and segmented
Espelette pepper, powder
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