Crab custard, pink grapefruit, crab and mint salad
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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Ingredients
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Imperial
- 1 large cock crab
- 2 carrots, chopped
- 1/2 onion, chopped
- 1 piece of fresh ginger
- 3 tomatoes
- 1 celery stick
- 100ml of whipping cream
- 1 egg
- 2 egg yolks
- 1 pink grapefruit, cut into segments
- 8 mint leaves
Equipment
- Fine sieve
- Blender
- 10cm round oven proof dish
Method
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
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
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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Crab custard, pink grapefruit, crab and mint salad
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