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
Category
crab
Servings
2
Jeremy Bloor Head Chef at Oxo Restaurant
Ingredients
65g picked white crab meat
5g mayonnaise
3 drops lemon juice
Salt and pepper
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
6 ripe but firm avocados
1 lime juiced
1 Tbsp honey
2 cloves of confit garlic
½ tsp ascorbic acid
Salt and pepper
Seaweed
Samphire
Chives
Sesame seeds
Sesame oil
Apple
Cucumber
Black pepper
DORSET CRAB MAYONNAISE
BROWN CRAB MEAT DRESSING
AVOCADO MOUSSE
SEAWEED SALAD
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
ADDITIONAL GARNISH: MARIGOLD FLOWERS, OLIVE OIL
Recipe Note
ALLERGENS:
CRUSTACEANS
EGG
MUSTARD
SULPHITES
SESAME