Dressed Crab Recipe, Pineapple Chutney, Beignets - Great British Chefs

Ingredients

• 200g of white crab meat
• 1 tbsp of mayonnaise
• 1/2 red chilli
• 1 spring onion, chopped
• 20g of fresh coriander, chopped
• 1 pineapple, peeled and chopped
• 1 ginger, peeled and diced
• 150g of Demerara sugar
• 1 large shallot, finely diced
• oil
• 150g of soft goat's cheese
• 1 egg, beaten
• 100g of breadcrumbs
• 50g of flour
• 1 tbsp of cream
• 100g of goat's curd, fresh
• 4 tbsp of black olives
• 16 slices of fresh pineapple
• 100g of coriander cress