Crab, Mango and cucumber

jan bretschneider

jan bretschneider

14th September 2011

Crab, Mango and cucumber

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, Mango and cucumber recipe a try in your kitchen?


  • Mango salsa
  • Reduce mango puree to required consistency
  • Place in themo mixer and add ½ chilli without seeds and blend for 1 minute before adding lime cest and juice. Place in squeeze bottle and chill
  • Crab
  • Cook the crab and cool
  • Pick the crab and keep shells for crab consommé
  • Pick the crab meat 4 times to ensure there are no bits of shell left
  • Vac pac whatever is not needed
  • Mix the meat with mayonnaise cest of lime, lime juice and chopped coriander.
  • Cucumber sorbet
  • 2 Cucumber
  • 200ml water
  • 1.5 lemon juice and cest
  • 60gr sugar
  • 30g sorbet stabiliser
  • 4 spins of pepper on chefs pepper mill
  • 1tabsp gelespresa
  • Two pinches of salt
  • 2 tbsp yogurt
  • Blitz cucumber in thermo mix
  • Mix everything but the gelespresa and the cucumber together in sauce pan and heat
  • Cool down the liquid and add to cucumber and mix again before adding the gelespresa
  • Pass trough chinois and churn in sorbet machine.
  • Place in paco jet container.


Extra garnish
Micro coriander
Brunoise of cucumber
Baby gem lettuce hearts
Mango carpaccio
Crab consommé jelly

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