Crab mayonnaise

Crab mayonnaise
Serves: 6
  • Brown crab chantilly
  • 100g brown crabmeat
  • 300ml double cream
  • ½ lemon, juice
  • cayenne pepper to your taste
  • salt and black pepper
  • Crab mayonnaise
  • 250g cooked white crabmeat
  • ½ red chilli, finely chopped
  • pinch coriander, chopped
  • 150g mayonnaise
  • Avocado purée
  • 2 avocados
  • 1 lime, juice
  • salt and black pepper
  • To serve
  • Citrus fruit segments
  • Citrus vinaigrette
  1. For the chantilly, place all the ingredients in a pan and bring to a simmer over a medium heat.
  2. Season.
  3. Leave to infuse for 1 hour, then strain through a fine sieve.
  4. Leave to cool.
  5. Once cooled, transfer it to a mixing bowl and whisk to a chantilly consistency.
  6. Set aside for later.
  7. For the crab mayonnaise, remove any shell from the crabmeat and add it to a bowl.
  8. Add the chilli, coriander and mayonnaise.
  9. Season to taste.
  10. Transfer to a piping bag.
  11. For the avocado purée, mix the avocado pulp with lime juice in a food processor until very smooth.
  12. Season to taste.
  13. Transfer to a piping bag and refrigerate.
  14. Using mousse rings, add a layer of white crab mayonnaise ⅓ of the mould and flatten with a hot spoon.
  15. Add a second layer, again ⅓ of the mould, of brown crab chantilly, flattening it with a hot spoon.
  16. Add the last layer of avocado purée.
  17. Scrape away any excess with a flat knife and remove the ring.
  18. Dress the plate with citrus fruit segments and a citrus vinaigrette.


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