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Salad Of Crab, Apple Jelly, White Radicchio & Nasturtiums

Est's Peter Doyle shares a beautiful summery recipe for salad of crab, hazelnuts and apple jelly.

Salad Of Crab, Apple Jelly, White Radicchio & Nasturtiums

Serves 8

1x 3g gelatine leaf

160ml apple juice, warmed

500g crabmeat, picked

1 cauliflower, florets steamed until soft

20ml cream

10 large nasturtium leaves, sliced

2 limes

20 toasted hazelnuts, sliced

1 bunch chives, finely sliced

40ml hazelnut oil

160ml olive oil 

40ml lime juice

2 green apples

4 white radicchio leave

36 small nasturtium leaves

Make apple jelly by soaking gelatine in cold water for 10 minutes. Squeeze it out and dissolve it in apple juice. Pour into a shallow container and chill overnight.

Divide crabmeat into 60g portions. Keep cold. Blend cauliflower florets until smooth. Add a little cream and nasturtium leaves. When puree is smooth, remove to a shallow bowl, check seasoning. Chill until needed. Slice cauliflower stem thinly and blanch slices in boiling water for 10 seconds, then refresh in a bowl of ice water.

Peel and finely dice one lime, reserve any juice and juice other lime. Mix oils and lime and juice to make the dressing and set aside.

Dice apple finely just before serving.

Toss crab with chives, diced lime, apple, hazelnuts and enough of the dressing to moisten the crab. Add sea salt and freshly ground black pepper to taste. Tear radicchio leaves into pieces, spoon puree over a couple of them and arrange crab over the top. Top with apple jelly, more hazelnuts and diced apple, and thin slices of cauliflower stem.

Spoon over a little more dressing and finish with small nasturtium leaves.

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