Dressed crab with pineapple chutney and goat's cheese beignet

Name: Dressed crab with pineapple chutney and goat's cheese beignet
Total time: 1 h
Ingredients: 200g of white crab meat; 1 tbsp of mayonnaise; 1/2 red chilli; 1 spring onion, chopped; 20g of fresh coriander, chopped; 1 pineapple, peeled and chopped; 1 ginger, peeled and diced; 150g of Demerara sugar; 1/2 red chilli; 1 large shallot, finely diced; oil; 150g of soft goat's cheese; 1 egg, beaten; 100g of breadcrumbs; 50g of flour; 1 tbsp of cream; 100g of goat's curd, fresh; 4 tbsp of black olives; 16 slices of fresh pineapple; 100g of coriander cress

by Simon Haigh

Item 1 of 1

Main
medium
4
60 minutes

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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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Ingredients

Metric

Imperial

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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Equipment

Deep fat fryer

Method

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

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