Crab Apple

Ruth Hansom

Ruth Hansom

28th October 2020
Ruth Hansom

Crab Apple

720 min

Dressed Brixham white crab, granny smith, Kohlrabi


Image credit John Carey

Ingredients

  • • Crab mix • Mini Crouton • Pickled kohlrabi • Pickled radish • Egg yolk puree • Avocado puree • Apple • Chive tips, garlic flowers.

Method

Crab Mix

1. Pick 500g white crab ensuring there is no shell remaining.
2. Mix gently with; 30g crème fraiche, 30g lovage mayo, 5g chopped chives, zest of one lemon, 5g salt, pinch sugar and black pepper. Store on a jay cloth.

Mini Crouton

1. Take 2 slices of white bread and remove crusts.
2. Roll with a rolling pin and cut into brunoise.
3. Cook in foaming butter until golden brown and drain.

Pickled Kohlrabi

1. Slice whole kohlrabi on gravity slicer as thinly as possible, keeping whole perfect discs
2. Place in vac pack back with salt and chardonnay vinegar and a pinch of sugar. Compress.

Pickled Radish

1. Clean radish and cut into 1.5cm rondels.
2. Vac pack with salt, sugar, and vinegar.
3. Cook in the steamer for 4 mins and chill.
4. Leave in compression overnight

Egg Yolk Puree

1. Vac pack 500ml pasteurised egg yolk with 10g salt.
2. Cook in the steamer at 70c until thick. Chill

Avocado puree

1. Blend 4 ripe avocados with the juice of 1 lemon, 5g salt, touch of green colour and 100ml water.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.