Crab, peanut, turnip, beach herbs

John Freeman

John Freeman

1st August 2017
John Freeman

Crab, peanut, turnip, beach herbs

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following crab, peanut, turnip, beach herbs recipe a try in your kitchen? Crab recipe with peanut, turnip, beach herbs by John Freeman, Restaurant Sat Bains


  • 350g White crab meat
  • 4 duck egg yolks cooked at 62°c
  • Chopped chives and salt to taste
  • Avocado emulsion
  • 1 ripe avocado
  • 2 egg yolk
  • Squeeze of lemon
  • 300ml of vegetable oil
  • Salt
  • Pickled turnip
  • 1 turnip
  • 50g Sugar
  • 75g White wine vinegar
  • ?Butter dressing
  • 100g butter
  • 10g dark soya
  • 5g Yuzu juice
  • 5g Lemon juice
  • 5g Lime juice
  • 5g Mirin
  • Peanut brittle
  • 100g peanuts
  • 100g sugar
  • 10g glucose
  • 50g water


Pick through the crab ensuring that there is no shell, when the dish is away bind the crab meat with the duck egg yolk, chives and salt, warm to 62°c
Avocado emulsion
Place the egg yolk, peeled avocado and lemon juice in the blender and blend on its lowest speed. Once emulsified slowly add the oil until it forms a mayonnaise like consistency. Pass the emulsion and check the seasoning and the acidity, put to one side.
Pickled turnip
Thinly slice the peeled turnip on a meat slicer and place into a small sous vide bag, mix the sugar with the vinegar, add to the bag and sous vide on full compression.
Brown bread
On the meat slicer thinly slice some granary bread from frozen, brush with melted butter and sprinkle with sea salt. bake in the oven at 160 degrees for 6 minutes until crisp and golden. (1 slice per portion)
?Butter dressing
Mix all of the ingredients except the butter, melt the butter to beurre noisette stage, leave to cool slightly then mix with the ponzu
Combine the sugar water and glucose in a pan and boil to 160 degrees or a light caramel, pour over the peanuts and leave to set, once set, blitz to a fine powder.

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