Crab, Kohlrabi, Seaweed and Crab Dressing

Nathan Outlaw

Nathan Outlaw

30th August 2017
Nathan Outlaw

Crab, Kohlrabi, Seaweed and Crab Dressing

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab, Kohlrabi, Seaweed and Crab Dressing recipe a try in your kitchen? Serves 4


  • 100g cooked white crabmeat
  • 1 large kohlrabi
  • 100ml crab stock reduced to 10ml
  • 100g dried gutweed, blitzed until extra fine
  • Olive oil
  • Salt
  • Crab Vinaigrette:
  • 100ml crab stock reduced to 10ml
  • 10ml basic vinaigrette
  • Olive oil
  • Mayonnaise:
  • 2 egg yolks
  • 1 capful white wine vinegar
  • ¼ tsp English mustard
  • 150ml rapeseed oil
  • Salt
  • Pickled Kohlrabi (liquor):
  • 25ml white wine vinegar
  • 25ml caster sugar
  • 25ml white wine
  • 25ml water


To make the mayonnaise, place the egg yolks, white wine vinegar and mustard into a bowl and mix. Slowly whisk in the rapeseed oil until completely incorporated. Season with salt to taste.
Pickled Kohlrabi (liquor):
Place all the ingredients into a pan and bring to the boil. Remove from the heat and set aside to cool.
Cut 4 slices of kohlrabi on a slicing machine and cut out with a 40mm cutter. Put the slices into a bowl and cover with the pickling liquor. Place into a vacpac machine and set aside until ready to use.
Raw Kohlrabi:
Cut 4 slices of the kohlrabi on a slicing machine and cut out with a 60mm cutter. Brush lightly with olive oil and salt then dust with the seaweed.
To serve:
Mix the white crab meat with enough mayonnaise to bind it but not make it wet. Divide the crab meat mixture equally between 4 plates. Spoon about 2 tsp of the crab dressing over and onto each plate. Next place a piece of pickled kohlrabi onto the crab meat and finally add a slice of the raw kohlrabi.

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