Crab custard, pink grapefruit, crab and mint salad
by Kevin Mangeolles

Ingredients

Fish & Shellfish

  • 1 large cock crab

Fruit & Vegetables

  • 2 carrots, chopped
  • 1/2 onion, chopped
  • 3 tomatoes
  • 1 celery stick
  • 1 pink grapefruit, cut into segments

Salad & Fresh Herbs

  • 1 piece of fresh ginger
  • 8 mint leaves

Dairy

  • 100ml of whipping cream

Store Cupboard

  • 1 egg
  • 2 egg yolks