Crab with Turnip Ravioli Recipe - Great British Chefs
This light refreshing starter from Xavier Boyer is simple to make yet refined enough for an elegant dinner party. Fresh crab is complemented by the sweetness of honey and acidity of sherry vinegar.
Ingredients
- 2 turnips, large
- salt
- 50g of acacia honey
- 30g of sherry vinegar
- 75ml of grapeseed oil
- 1 egg yolk
- 50g of Dijon mustard
- 10g of white wine vinegar
- 250ml of grapeseed oil
- 80g of ketchup
- 15g of cognac
- 5g of Worcestershire sauce
- 10 drops of Tabasco
- 1 pinch of cayenne pepper
- 1 pinch of salt
- 200g of crab meat
- 1 tsp lemon juice
- 1 pinch of tarragon, chopped
- 1 pinch of rosemary, finely chopped
- 1 pinch of pink peppercorns, ground
- 2 radishes, julienned
- 4 chives, in batons
- edible flowers
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