Dressed crab with pineapple chutney and goat's cheese beignet

  • medium
  • 4
  • 60 minutes

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.

First published in 2015
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Dressed crab

Pineapple chutney

Goat's cheese beignet

To plate


  • 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
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
For the beignets, beat the cheese with the cream until soft. Season and pipe into 3 cm tubes and refrigerate
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
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
First published in 2015

Simon Haigh cut his teeth at the famed Le Manoir aux Quat’Saisons, working with Raymond Blanc, whom he cites as a key inspiration to this day.

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