Crab and Melon with Westlands Salad Burnett and Borage Flowers on a Tapioca Crisp

Westlands .


Standard Supplier 30th May 2017
Westlands .


Standard Supplier

Crab and Melon with Westlands Salad Burnett and Borage Flowers on a Tapioca Crisp

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 and Melon with Westlands Salad Burnett and Borage Flowers on a Tapioca Crisp recipe a try in your kitchen? - makes 24 canapés


  • For the tapioca crisps:
  • 75g tapioca pearls
  • 750ml vegetable stock
  • ½tsp smoked paprika mixed with ½tsp finely ground Maldon salt
  • oil for frying
  • For the crab mix:
  • 200g picked white crab meat
  • 75g cantaloupe melon brunoise
  • 50g mayonnaise
  • lemon juice to taste
  • Maldon sea salt, finely ground
  • fresh black pepper
  • To serve:
  • Westlands salad burnet
  • Westlands borage flowers


For the tapioca crisps:
Cook the tapioca in the vegetable stock for 30-40 minutes until the pearls are transparent. Drain and spread onto a tray lined with a silpat mat or onto dehydrator trays. Dry in a low oven or dehydrator. When the sheet is crisp, break into small pieces.
For the crab mix:
Mix the crab and melon with the mayonnaise and season to taste with lemon juice, salt and black pepper.
To serve:
Deep fry the tapioca crisps at 180℃ for 20-30 seconds. Drain on paper towel and season with the paprika salt. Quenelle teaspoons of the crab mix onto each crisp and garnish with a small piece of the Westlands salad burnet and a Westlands borage flower. Serve immediately as the crisps will go soft quickly.

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