Crab mayonnaise
Author: Bouchon Bistrot
Serves: 6
Ingredients
- 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
Method
- For the chantilly, place all the ingredients in a pan and bring to a simmer over a medium heat.
- Season.
- Leave to infuse for 1 hour, then strain through a fine sieve.
- Leave to cool.
- Once cooled, transfer it to a mixing bowl and whisk to a chantilly consistency.
- Set aside for later.
- For the crab mayonnaise, remove any shell from the crabmeat and add it to a bowl.
- Add the chilli, coriander and mayonnaise.
- Season to taste.
- Transfer to a piping bag.
- For the avocado purée, mix the avocado pulp with lime juice in a food processor until very smooth.
- Season to taste.
- Transfer to a piping bag and refrigerate.
- Using mousse rings, add a layer of white crab mayonnaise ⅓ of the mould and flatten with a hot spoon.
- Add a second layer, again ⅓ of the mould, of brown crab chantilly, flattening it with a hot spoon.
- Add the last layer of avocado purée.
- Scrape away any excess with a flat knife and remove the ring.
- Dress the plate with citrus fruit segments and a citrus vinaigrette.
