Dressed crab with pineapple chutney and goat's cheese beignet
Item 1 of 1
- 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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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
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
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
2
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
3
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
4
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
5
Once firm, drop the beignets in a deep fat fryer set to 190°C for 2-3 minutes or until golden
6
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
7
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
- 16 slices of fresh pineapple
- 100g of coriander cress
- 4 tbsp of black olives
- 100g of goat's curd
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