Club Crab and Mango
INGREDIENTS
Garnish
• 200g crab meat
• 5 boiled eggs
• 1pc romaine lettuce • 1 mango, diced
• 1 green mango, julienned • 150g dried bacon
• 4 crab claws
• 1 red chilli, julienned • 1 bunch chives, chopped • Salt and pepper
• 8 slices bread
Mango purée
• 500g yellow mango • Lemon juice
• 20ml olive oil
• Salt and pepper
Mayonnaise
• 1 egg yolk
• 15cl grape seed oil • 50g ginger
• 10g Dijon mustard • ½ lemon, juiced • ½ bunch of basil • Salt and pepper • Cherry vinegar
METHOD
Garnish
1. Peel and chop the mango. Place in a hot casserole and add salt. Cover and cook over low heat for 30 to 40 minutes, stir regularly. Let cool.
2. Preheat the oven to 140 degrees. Cut the dried bacon into 1mm thick slices and arrange on baking paper between two baking trays. Cook for 15 minutes. 3. Cook the eggs in boiling water for 10
minutes, cool in iced water and chop. 4. Finely chop the romaine heart and mix it in a salad bowl with two soup spoons of mayonnaise.
5. In another bowl, mix the crab meat with chives and two soup spoons of mayonnaise.
Mango purée
1. Sauté the mango in olive oil with salt
and pepper. Deglaze with lemon juice. 2. Cook until the mango is very soft then
blend and keep cold.
Mayonnaise
1. Place egg yolk and mustard in a bowl, mix. Add the olive oil little by little and mix with a whisk. Peel and chop the ginger very finely, chop the basil then add lemon juice, salt and pepper generously. Add a little cherry vinegar.
Bread croutons
1. Slice bread, cut into triangles, and butter. Arrange on baking paper between two baking trays. Bake in oven until brown – around seven minutes at 140 degrees.
FINISHING
1. Mix the chopped romaine lettuce with mayonnaise and chopped bacon.
2. Mix diced egg yolk with mayonnaise and seasoning.
3. Mix crab meat, mayonnaise, chopped chilli, ginger and chives and season. 4. Place the shredded romaine in the centre of the plate. Top with crab meat, egg mix and toast. Repeat twice. 5. Garnish with egg mimosa, julienne chilli, julienne mango, bacon powder. Arrange the romaine, mango purée and the reduction.
SERVES 4