Crab, peanut, turnip, beach herbs

John Freeman

John Freeman

1st August 2017

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

Ingredients

  • 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

Method

Crab
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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you