Chilled alaskan king crabmeat timbale with green pea purée cranberry-lemon crème and tomatobeet salsa
Get the party going with a cold crab appetiser. The citrus salsa and sweet crabmeat are a great match with Chardonnay or Sauvignon Blanc.
Start the dinner party going with a cold crab appetiser. The citrus salsa and sweet crabmeat are a great match with Chardonnay or Sauvignon Blanc.
Serves 2 Prep time 20 minutes
Cook time 15 minutes
10g fresh mint leaves, thinly sliced
2 vine-ripened tomatoes, peeled, seeded and thinly sliced
55g fennel, thinly sliced and soaked in ice water
1 white onion, thinly sliced and soaked in ice water
6 red baby radishes, thinly sliced and soaked in ice water
1 tbsp champagne vinegar (available at Cold Storage or Jasons Market Place)
pinch sea salt, sugar and freshly cracked
60g dried cranberries
3 tbsp tonic water
1 tbsp lemon juice
½ cup crème fraiche
250g Alaskan king crab (available at
Cold Storage or Jasons Market Place)
50g white onions, finely chopped
55g ripened mango, cut into 1cm cubes
30g red apple, peeled and cut into 1cm by 1cm cubes
5g chives, chopped
2 tbsp mayonnaise
pinch sea salt and freshly cracked black peppercorns
• To make salsa, combine all the ingredients together and marinate for 15 minutes before serving. Set aside.
• Place all the ingredients of the cranberry-lemon crème except the crème fraiche into a mini blender. Blend the ingredients to a fine purée and fold in the crème fraiche. Set aside.
• Combine all Alaskan crabmeat timbale ingredients together in a mixing bowl.
• Mould 3 tbsp into a cylindrical mould, about 3.5 in diameter and 3-4cm in height. Chill the crabmeat timbale for at least 30 minutes. Then remove the crabmeat from the mould, keeping its shape. Repeat this step until you get 6 cylinders of crabmeat.
• Top with the salsa, followed by the crème fraiche. Serve.