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