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Crab salad


Crab salad 6 portions
Recipe by Simon Gault

Serves 4

300g cooked crab meat (Alaskan or Chilean red king)
12 tbsp apple puree, poach apple in apple juice, blend
1 1/2 tbsp wasabi tobiko caviar
1 1/2 tbsp Melon caviar
1 1/2 tbsp red pepper caviar
6 tbsp aioli
6 tbsp chives, finely chopped
3 tbsp white balsamic vinegar
Freshly ground black pepper
Flakey salt

1. Mix all ingredients together in a mixing bowl, adjust seasoning and serve in a small bowl. Spoon nitro gazpacho on top and serve.

 




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