Crab Recipe With Pink Grapefruit & Mint Salad

Crab custard, pink grapefruit, crab and mint salad

Starter
easy
10
45 minutes

PT45M

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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Metric

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

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Fine sieve
Blender
10cm round oven proof dish

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

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

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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Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.