- Mango salsa
- Reduce mango puree to required consistency
- Place in themo mixer and add ½ chilli without seeds and blend for 1 minute before adding lime cest and juice. Place in squeeze bottle and chill
- Crab
- Cook the crab and cool
- Pick the crab and keep shells for crab consommé
- Pick the crab meat 4 times to ensure there are no bits of shell left
- Vac pac whatever is not needed
- Mix the meat with mayonnaise cest of lime, lime juice and chopped coriander.
- Cucumber sorbet
- 2 Cucumber
- 200ml water
- 1.5 lemon juice and cest
- 60gr sugar
- 30g sorbet stabiliser
- 4 spins of pepper on chefs pepper mill
- 1tabsp gelespresa
- Two pinches of salt
- 2 tbsp yogurt
- Blitz cucumber in thermo mix
- Mix everything but the gelespresa and the cucumber together in sauce pan and heat
- Cool down the liquid and add to cucumber and mix again before adding the gelespresa
- Pass trough chinois and churn in sorbet machine.
- Place in paco jet container.
Crab, Mango and cucumber
jan bretschneider
14th September 2011
Crab, Mango and cucumber
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, Mango and cucumber recipe a try in your kitchen?
Ingredients
Method
Extra garnish
Micro coriander
Brunoise of cucumber
Baby gem lettuce hearts
Mango carpaccio
Crab consommé jelly
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