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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.
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
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
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.
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Crab custard, pink grapefruit, crab and mint salad
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