Dressed Crab Recipe, Pineapple Chutney, Beignets
Simon Haigh creates a summery dish in this crab recipe, complete with pineapple chutney and a creamy goat's cheese beignet.
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Cooking tools:
- Deep fryer
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Slotted spoon
- Spoon
- Kitchen scale
- Measuring cup
- Plate
- Serving platter
- Paper towel
- Stove
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
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