Crab Salad by Richard Davies

Richard Davies

Richard Davies

25th February 2014

Crab Salad by Richard Davies

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 crap salad recipe a try in your kitchen? This Crab Salad recipe is off our a la carte menu in the Bybrook restaurant. We have chosen this dish because it is light and fresh and using seasonal produce, The sharp sweet pineapple brings out flavour in the crab and the roasted cashew nut and coconut brings a little charred flavour to the dish. It’s been on the menu for approximately 3 months.

Ingredients

  • Crab
  • 500g cooked white crab meat
  • 2 limes (just the juice)
  • 1 red chilli (finely diced)
  • 1 tsp chopped Coriander
  • 1 tsp chopped Chives
  • 1 tsp chopped Chervil
  • 2 tbsp Mayonnaise
  • Salt (as required)
  • Spiced Pineapple
  • 1 fresh pineapple, small
  • 150g of pineapple juice
  • 1 pinch of pink peppercorns
  • 1 pinch of coriander seeds
  • 2 star anise
  • 100g of caster sugar
  • vegetable oil
  • Pineapple jelly
  • 1 extra sweet pineapple
  • 1 juice of a lemon
  • 30g sugar
  • 265g pineapple essence
  • 17g vege-gel(can get it from most super markets)
  • Burnt coconut
  • 200g desiccated coconut
  • 1tbsp cocoa powder
  • 1tbsp icing sugar
  • Cashew Nuts
  • 100g cashew nuts
  • 100g sugar
  • 100g water
  • Squid ink Tapioca Crisp
  • 400g tapioca
  • 20g squid ink
  • Other garnishes

Method

Crab
Pick through the crab, making sure there isn't any carcass or shell, squeeze crab to get rid of any excess liquid, in a bowl add rest of the ingredients and season, store in a container in fridge until needed
Spiced Pineapple
For the pineapple, remove the skin and cut into quarters, lengthways. Remove the core by placing the fruit with the core touching the chopping board and running the tip of the knife slightly above core all the way through to end
Place the sugar into a pan over a medium to high heat. The sugar will melt and turn into a light caramel. Remove from the heat and add 1/3 of the pineapple juice, stir to incorporate
Pour in the remaining juice and stir to combine. Add the coriander, pink peppercorns and star anise and allow to infuse for 20 minutes. Pass through a fine strainer.
Place back on the heat and bring back to the boil, remove from heat, leave for 5 minutes and place pineapple quarter in for 20 minutes to infuse. Remove from liquid and allow to drain
Place a char-grill on a very high heat. Coat the pineapple in a very small amount of vegetable oil and a pinch of salt. Grill on one side until dark golden in colour, remove from the grill and allow to rest, Slice the pineapple into 1/2cm thick pieces
Pineapple jelly
Peel the pineapple, and diced it roughly, put into a bowl with sugar and lemon juice, allow this to macerate for 3-4 hours. Blender quickly and then pass it through 3-4 layers of muslin, this will produce a clear pineapple essence.
With the essence we will make the jelly
Spray a tray with grease proof ready to pour the jelly onto
In a saucepan, mix the essence and vege-gel together, bring to the boil and pour onto the tray nice and evenly, the jelly will set in minutes so you need to work quickly
Cut jelly into ring shape, store in fridge on parchment paper
Burnt coconut
In a frying pan, toast half the coconut very heavily until a dark brown, and then place in a bowl, mix remaining ingredients with it, and store into a container
Cashew Nuts
Pre heat deep fryer at 170 degrees
Put all ingredients into a saucepan and bring it down to a thick syrup, and drain, allow most of syrup to drain off. Then deep fryer for 1-2min until golden and nuts have candied, leave on a tray to cool, chop roughly and store in a container.
Squid ink Tapioca Crisp
In a large sauce pan of boiling water cook the tapioca for 18 minutes Drain and run under hot water, allow it to drain, from this take 500g of cooked tapioca and add the squid ink, spread onto a lined tray and leave to dry over night on top on a fridge,
Fry at 220 degrees and till puff up, season and set aside (should be cook about 10 minutes before plating up)
Other garnishes
Diced cucumber, Tomato con-cass, Rocket cress, Coriander cress

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you