Crab ·
Dorset Crab Mayonnaise,Seaweed Salad, Cucumber Apple, Avocado Puree, Crab Ketchup, Marigold Flowers
Perfect dish for Summer.
Dorset Crab Mayonnaise, Seaweed Salad, Cucumber Apple, Avocado Puree, Crab Ketchup, Marigold Flowers
Jeremy Bloor Head Chef at Oxo Restaurant
2
crab
Ingredients
DORSET CRAB MAYONNAISE
- 65g picked white crab meat
- 5g mayonnaise
- 3 drops lemon juice
- Salt and pepper
BROWN CRAB MEAT DRESSING
- 500g brown crabmeat
- 2 tbsp Rubies ketchup
- 2 tbsp Dijon mustard
- 20g grated horseradish
- Lemon juice
- 2 tbsp cognac
- 2 tbsp olive oil
- Salt and pepper
AVOCADO MOUSSE
- 6 ripe but firm avocados
- 1 lime juiced
- 1 Tbsp honey
- 2 cloves of confit garlic
- ½ tsp ascorbic acid
- Salt and pepper
SEAWEED SALAD
- Seaweed
- Samphire
- Chives
- Sesame seeds
- Sesame oil
- Apple
- Cucumber
- Black pepper
Directions
DORSET CRAB MAYONNAISE
Pick the crab making sure all crab is removed. Add the mayonnaise, lemon juice and season.
YIELD OF RECIPE:
PORTION: 70g
BROWN CRAB MEAT DRESSING
Pass the brown crab to remove any shell or cartilage. Blend all the ingredients together correct the seasoning.
YEILD OF RECIPE: 600ml
PORTION: 20g
AVOCADO MOUSSE
Remove skin and stone from avocados. Blend on high speed with all theother ingredients.
Correct seasoning checks the avocado is very smooth. Retain in a piping bag for service.
YIELD OF RECIPE :400g
PORTION: 50g
SEAWEED SALAD
Wash salad well. Dice cucumber and apple, blanch samphire. Chop chives. Mix season with sesame oil and pepper.
YIELD OF RECIPE:
PORTION: 35g