Hand-picked white crab, citrus concassé and ginger
Ingredients
for the crab:
- 120g white crab meat (hand-picked)
- 1 spoon of creme fraiche
- 1 spoon chopped chives
- salt
- white peppercorn
- 1 teaspoon of extra virgin oil
for the salad:
- 1 blood orange, finely sliced
- 1 spoon of pomegranate
- finger lime
- 1 lime
- 1 grapefruit
- 1 lemon
- leaves of red endive
- leaves of Frisée lettuce
for the ginger dressing:
- 40g ginger peeled
- 300g honey
- 6 limes
instructions
For the ginger dressing
Peel the ginger and slice it finely. Place it in a pot, cover with cold water, and add a pinch of salt. Bring to a boil, then strain. Repeat this process four times.
In another pot, bring the honey to 110°C. Add the lime juice, zest, and the blanched ginger. Cook over low heat for 20 minutes. Let it cool and store.
For the salad
Start with the citrus concassé using limes, grapefruits and lemons.
Carefully wash all the leaves under cold running water to remove any dirt or residue. Gently dry them using a clean kitchen towel or a salad spinner, keeping the leaves crisp and intact.
For the white crab
Mix the meat with crème fraîche and finely chopped chives, then season with a drizzle of oil and a touch of crushed white peppercorns. Make sure you are removing the excess of water from the crab.
To plate up
Begin by preparing the blood orange carpaccio. Start with fresh, firm blood oranges—wash them thoroughly and pat dry. Using a sharp knife, carefully slice the oranges into very thin, even rounds, removing any seeds as you go. Arrange the slices in a single, overlapping layer on a chilled plate to create an elegant, translucent carpaccio base.
arranging a delicate bed of the washed and dried leaves on a chilled plate as the base. Spoon the citrus concassé evenly over the greens, distributing the vibrant citrus pieces to add colour and freshness. Gently mound the crab mixture on top or slightly to one side, ensuring it holds its shape; you can use a ring mould for a neater presentation if you like. Drizzle some of the ginger dressing around the plate or lightly over the crab and salad for a glossy finish and subtle zing. Optionally, garnish with small edible flowers or finger limes to add an elegant touch.
