Crab cocktail, cognac mayo, sweet corn salsa & Sevruga caviar

Alex Standen

Alex Standen

22nd November 2010
Alex Standen

Crab cocktail, cognac mayo, sweet corn salsa & Sevruga caviar

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 cocktail recipe with cognac mayo, sweet corn salsa & Sevruga caviar recipe a try in your kitchen? A little crab dish for the summer.


  • Crab cocktail
  • 1kg white crab meat
  • 1 cucumber (brunoise)
  • 1 beef tomato (concasse)
  • 3 banana shallots (bruniose)
  • 1 chive (fine chopped)
  • Sea salt
  • Fresh ground white pepper
  • 1 pinch cayenne pepper
  • Cognac mayonnaise
  • 6tbs good mayo
  • 25ml good cognac
  • Juice ½ lemon
  • Sweet corn salsa
  • 280g sweet corn (chopped)
  • 1 green pepper (bruniose)
  • 1 red pepper (bruniose)
  • 1 red chilli (bruniose)
  • 3 banana shallots (bruniose)
  • 50ml sherry vinegar
  • Sea salt
  • Freshly ground white pepper


For the crab
Pick though the crab meat to check that there is no shell inside. Then mix all ingredients together.
For the mayo
Mix together and check seasoning
For the salsa
Put the shallots in a bowl and add the sherry vinegar set aside for 10 mins. Mix all the other ingredients together. Drain the shallots and add to the rest. Check the seasoning and chill till needed.
To serve
I like to use a Martini glass but that's old hat so its up to you guys what to serve in
Put 2tbs salsa in the bottom of a glass, 3tbs crab on top, caviar on top of the crab & a little herb salad on the caviar. On the side 2 slices hot buttered brown toast
any one tries this post a picture

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