King crab, avocado, pink grapefruit, wood sorrel

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Nigel Mendam's king crab with avocado recipe riffs on the classic flavour combination of crab, grapefruit and avocado. He serves a smooth avocado purée at the base of the plate, followed by white king crab meat, grapefruit segments and a translucent disc of grapefruit jelly. Surprising and joyful in equal measure.

First published in 2015




King crab

Pink grapefruit jelly

  • 200g of pink grapefruit juice
  • 18g of brown sugar
  • 2g of agar agar

Avocado purée

Brown crab mayonnaise

To serve


  • Blender
  • Squeezy bottle
  • Thermomix


Begin by preparing the jelly. Bring the grapefruit juice and sugar to a simmer in a pan, then add the agar agar and bring to the boil, whisking continuously for 2 minutes
  • 200g of pink grapefruit juice
  • 18g of brown sugar
  • 2g of agar agar
Pour the jelly into a flat, non-stick or lined tray, creating a layer no more than 2mm thick, and allow to set. Once set, cut the jelly into circles measuring 8cm in diameter
For the avocado purée, halve the avocados and scoop out the flesh into a blender. Add the remaining ingredients, blitz until smooth, then pass through a drum sieve. Set aside until ready to serve
For the brown crab mayonnaise, blend the brown crab meat in a Thermomix until smooth, then remove and set aside. Place the egg yolks and mustard in a blender and, while mixing, gradually pour in the pommace oil to form a thick white emulsified mayonnaise
Add the blended brown crab meat and season to taste with the vinegar, pepper and salt. Transfer to a squeezy bottle and set aside
To serve, sweep the avocado purée across each plate and arrange 3 mounds of the crab meat on top. Pipe dots of the brown crab mayonnaise around the meat and add segments of pink grapefruit
Top with a round of jelly, a sprinkling of Espelette pepper and some wood sorrel leaves. Serve immediately

Nigel Mendham has proved himself to be as adaptable as he is talented, prospering in restaurants all over Britain and winning great acclaim for his deftly classical cuisine.

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