Serves 4-6

Prep time 60 minutes

Ingredients

500g of crab meat
Juice of ½ pink grapefruit
Zest of 1 lime
25ml olive oil
50g of finely chopped shallot
15ml Champagne vinegar
15g of radish, finely diced
10g of chives, fine chopped
50g of apple, finely chopped, not peeled
50g Greek yoghurt
Salt
White pepper

Ingredients For Decoration

Red chicory leaves – placed in iced water
Golden beetroot, (cooked and sliced) cut with small cutter into discs
Asparagus spears, blanched
Radish, thinly sliced – placed in iced water
Dill tops – placed in iced water
Celery – peeled lengthwise and placed in iced water
Orange segments
Small piping bay with crème fraiche
Olive oil

Method

Mix the crab, and all the other ingredients; mix and adjust seasoning to taste. Do this twenty minutes before plating.

To plate press the mixture into a ring and top with the golden beets discs that have been tossed in olive oil.

Garnish as in picture. Finish by piping dots of crème fraiche around the edge of the plate and top each dot with a small frond of dill.

Stefan Hogan

Stefan Hogan

-Executive Chef, Corinthia Palace - His desire is to deliver food which helps create memorable experiences and bring people together around a table.

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