Dressed crab with pineapple chutney and goat's cheese beignet

PT1H

Share recipe

Ingredients

Metric

Imperial

Dressed crab

Pineapple chutney

Goat's cheese beignet

To plate

1
To make the pinepple chutney, lightly fry the diced shallot, ginger and chilli in oil. When the shallots are soft add the sugar and cook until a dark amber colour
2
Add the pineapple and cook gently until the contents of the pan dry out and become sticky. Leave to cool before lightly pulsing in a food processor
3
For the beignets, beat the cheese with the cream until soft. Season and pipe into 3 cm tubes and refrigerate
4
Once cool, lightly dust the beignets with the flour and dip into the beaten egg and breadcrumbs and return to the fridge
  • 50g of flour
  • 1 egg
  • 100g of breadcrumbs
5
Once firm, drop the beignets in a deep fat fryer set to 190°C for 2-3 minutes or until golden
6
To dress the crab, mix all of the ingredients in a bowl, making sure the crab meat is coated in the mixture
7
To plate, serve up the dressed crab with a tablespoon of the pineapple chutney, a beignet or two, as well some slices of pineapple, coriander cress, goat's curd and a handful of black olives
Share recipe