King crab 'La Plancha', Cornish crab cake, leek puree and ratte potato salad
Time Out Dubai staff
Christian Gradnitzer at Madinat Jumeirah ‘This recipe was part of the three-course meal we served to more than 100 guests at the Salon Culinaire (La Parade Des Chefs) competition in the UK this year. Team Jumeirah was awarded a gold medal.’
Crab leg ‘La Plancha’ 4pcs/200g crab leg in shell, raw 60g onion, white peeled 50g carrot, clean peeled 25g leek 50g celery 1 bay leaf 200g crab stock 10g chives, finely chopped To taste: salt and pepper
Cornish crab cake 200g crab meat, chilled and pickled 20g spring onions, cleaned and finely chopped 10g chilli, chopped 5g coriander clean and chopped 20g mayonnaise 10g pommery mustard 60g panko (or Japanese) breadcrumbs To taste: Worcestershire sauce, lemon juice, salt and pepper
Leek purée 200g leeks 80g spinach 20g pink lady apples 60g butter 10g shallots, peeled, chopped 250ml chicken stock To taste: salt and pepper
Ratte potato salad 80g Ratte potatoes, boiled in salt water, peeled, diced in 1cm pieces 5g Dijon mustard 5g pommery mustard 10ml white grape vinegar 10ml chicken stock 5g sour cream To taste: salt and pepper
Garnish 10g red radish, sliced 30g mesclun or fine salad leaves 10g chive yips 10ml crab oil from the shells
Crab leg ‘La Plancha’ 1 Cut vegetables into 2cm pieces and place in five litres of boiling water with the spices and crab legs; boil for three minutes.
2 Remove crab meat from shell, season, and sear in non-stick pan with butter. Place seared crab meat legs onto a tray, glaze with crab stock and, before serving, set the tray in a 160˚C pre-heated oven for a minute. Before serving, sprinkle with chopped chives. Cornish crab cake 3 Mix the pickled crab meat with the chopped shallots, chilli, spring onions, coriander, mayonnaise and pommery mustard. Season with Worcestershire sauce, lemon juice and salt and pepper to taste.
4 Shape the crab meat into small patties, then dip both sides into the Japanese breadcrumbs.
5 Heat a non-stick pan and fry the crab cakes gently on both sides until golden brown.
6 Before serving, place crab cakes in a pre-heated oven (160˚C) for three minutes.
Leek purée and ratte potato salad 7 Boil potatoes, dice, and mix with the mustard, vinegar, chicken stock and sour cream.
8 Cut leek into 4mm-thick discs and pan-fry in non-stick pan on both sides.
9 Drizzle butter and chicken stock into pan and simmer for five minutes.
10 Chop remaining leek and sauté with shallots in a saucepan; add the peeled apples, spinach and butter.
11 Season and blend, then remove from the heat and chill.
12 Place potato artfully around plate, and embellish with radish.
13 Drizzle crab cakes with crab oil. drizzle crab oil from shells.