Dressed Crab Recipe, Pineapple Chutney, Beignets

Dressed crab with pineapple chutney and goat's cheese beignet

Main
medium
4
60 minutes

PT1H

In this sublime crab recipe from Simon Haigh, dressed crab is served with a sticky pineapple chutney and a delicious goats cheese beignet. Don't be put off by the plating, as this seafood dish is relatively straightforward to put together.

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Ingredients

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Dressed crab

200g of white crab meat
1 tbsp of mayonnaise
1/2 red chilli
1 spring onion, chopped
20g of fresh coriander, chopped

Pineapple chutney

1 pineapple, peeled and chopped
1 ginger, peeled and diced
150g of Demerara sugar
1/2 red chilli
1 large shallot, finely diced
oil

Goat's cheese beignet

150g of soft goat's cheese
1 egg, beaten
100g of breadcrumbs
50g of flour
1 tbsp of cream

To plate

100g of goat's curd, fresh
4 tbsp of black olives
16 slices of fresh pineapple
100g of coriander cress

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Deep fat fryer

To make the pinepple chutney, lightly fry the diced shallot, ginger and chilli in oil. When the shallots are soft add the sugar and cook until a dark amber colour

1 large shallot
1 ginger
150g of Demerara sugar
oil
1/2 red chilli

Add the pineapple and cook gently until the contents of the pan dry out and become sticky. Leave to cool before lightly pulsing in a food processor

1 pineapple

For the beignets, beat the cheese with the cream until soft. Season and pipe into 3 cm tubes and refrigerate

150g of soft goat's cheese
1 tbsp of cream

Once cool, lightly dust the beignets with the flour and dip into the beaten egg and breadcrumbs and return to the fridge

50g of flour
1 egg
100g of breadcrumbs

Once firm, drop the beignets in a deep fat fryer set to 190°C for 2-3 minutes or until golden

To dress the crab, mix all of the ingredients in a bowl, making sure the crab meat is coated in the mixture

200g of white crab meat
1/2 red chilli
20g of fresh coriander
1 spring onion
1 tbsp of mayonnaise

To plate, serve up the dressed crab with a tablespoon of the pineapple chutney, a beignet or two, as well some slices of pineapple, coriander cress, goat's curd and a handful of black olives