Dressed crab with pineapple chutney and goat's cheese beignet

by Simon Haigh
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servings4
60 minutes

Ingredients

Dressed crab

  • 200g of white crab meat
  • 1 tbsp of mayonnaise
  • 1/2 red chilli
  • 1 spring onion, chopped
  • 20g of fresh coriander, chopped

Pineapple chutney

  • 1 pineapple, peeled and chopped
  • 1 ginger, peeled and diced
  • 150g of Demerara sugar
  • 1/2 red chilli
  • 1 large shallot, finely diced
  • oil

Goat's cheese beignet

  • 150g of soft goat's cheese
  • 1 egg, beaten
  • 100g of breadcrumbs
  • 50g of flour
  • 1 tbsp of cream

To plate

  • 100g of goat's curd, fresh
  • 4 tbsp of black olives
  • 16 slices of fresh pineapple
  • 100g of coriander cress

Method

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
  • 1 large shallot
  • 1 ginger
  • 150g of Demerara sugar
  • oil
  • 1/2 red chilli
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
  • 1 pineapple
3
For the beignets, beat the cheese with the cream until soft. Season and pipe into 3 cm tubes and refrigerate
  • 150g of soft goat's cheese
  • 1 tbsp of cream
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
  • 200g of white crab meat
  • 1/2 red chilli
  • 20g of fresh coriander
  • 1 spring onion
  • 1 tbsp of mayonnaise
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
  • 16 slices of fresh pineapple
  • 100g of coriander cress
  • 4 tbsp of black olives
  • 100g of goat's curd