“This month I have chosen this recipe, as I love seafood and crabs are my favourite” says Hastings based chef Michel Bru.
“I love this recipe because crab is a light and sweet-flavoured meat and as a low fat meat it is perfect for a healthy meal. This recipe is a very easy and no cook dish to make.”
Sussex crab tian, avocado, confit tomato, dill and espelette piment tuile with cocktail sauce
How to make crab tian
Preparation: 15mn
Serves: 4
Difficulty: Very easy
Ingredients:
400g White crab meat
1 small shallot
1 tbsp fresh coriander
Salt/pepper
2 tbsp mayonnaise
1 tsp ketchup
3 drops tabasco
1 tsp brandy
Salt/pepper
1 avocado
1 tsp mayonnaise
Salt/pepper
2 drops of lemon juice
1 tomato
1 sprig of thyme
1 clove of garlic
1 bay leave
Salt/pepper
1 filet of olive oil
1 large egg white
30g plain flour
30g butter, melted
Salt
1 tsp espellete pepper
1 tbsp dill
Method:
1. Confit tomato – Boil your tomato for 20 seconds, then cool it down. Remove the skin of the tomato. Cut it in four, then remove the inside of the tomato. Spread the tomatoes, cut them in half, on a baking sheet spaced about half an inch apart. On each tomato, put one fine slice of garlic, thyme, bay leaf and olive oil. Roast the tomatoes until they’re shriveled and are dark red, but still hold their shape, for about 45 to 50 minutes.
2. Cocktail sauce – Mix mayonnaise, ketchup, tabasco, brandy, salt and pepper together.
3. Dill and espellete tuile – Set the oven to 180°C / 350°F / Gas mark 4 – and put the egg white in a medium bowl. Whisk it lightly, then sift in the flour and mix in the melted butter. Add dill, roughly chopped, and espelette pepper. Mix it a little using the back of the spoon, then bake for 9-10mins.
4. Avocado – Slice the avocado in half lengthwise, then remove skin and pit. Use a spoon to scoop out the flesh. Blend the avocado flesh to get a smooth paste. Add lemon juice, salt, pepper and mayonnaise.
5. Crab tian – Combine the crab meat, 1 tbsp of cocktail sauce, finely chopped shallots, and fresh coriander.
6. In a pastry cutter – Put a quarter of your crab mix, then take the cutter out. On the side make an avocado quenelle with two big tablespoons. With a squeezy bottle, put the extra cocktail sauce on the plate, then add your tuile on the top of the crab tian.
