Crab flakes, tangy cucumber, tomato & green apple coulis

for 4 persons

Preparation time: 40 min

Cooking time: 25 min

• 1 crab, approx. 1 kg

Pickle vinegar

• 125 g sugar
• 250 g white vinegar
• 1 bunch fresh coriander

Tart cucumber

• 1 cucumber
• 1 lime

Pickles

• 1 punnet of blackberries
• 1 cooked beet
• 1 red onion

Tomato and apple coulis

• 4 Green Zebra tomatoes
• 1 green apple
• 1 tsp. mustard

Dressing

• 1 lime
• 4 tsp. olive oil
• salt and pepper

1 - Prepare the crab: cook in boiling water for approx. 20-25 min. Once cooled, remove the shells and set aside in a cool place.

2 - Prepare the pickle vinegar: mix the sugar, 30 cl water and white vinegar and bring to the boil. Thin out the coriander leaves and infuse the stems in the pickle vinegar. Keep the leaves cool and the mixture (sugar, water, vinegar) at room temperature.

3 - Prepare the tangy cucumber: use a vegetable peeler to make cucumber tagliatelle, avoiding the seeds in the core, then season with lime zest and juice, salt and pepper.

4 - Prepare the pickles: cut the blackberries in half and set aside. Cut the cooked beet into balls and set aside. Finally, cut the red onion into small wedges. Pour the cold pickling vinegar over the blackberry halves, then boil it over the onion tips and beet balls.

5 - Prepare the tomato and granny smith apple coulis: in a food processor, blend the tomatoes (stems removed) and the green apple wedges. Season with salt and pepper and add a teaspoon of mustard. Blend again and chill.

6 - Presentation: using a round cookie cutter, place the crab mixture, seasoned with olive oil, lime zest, salt and pepper, on the bottom of a soup plate. Press down with the back of a spoon. Remove the cookie cutter and place the cucumber strips on top, harmoniously adding the drained pickles and a few fresh coriander leaves. Zest a lime and pour the tomato coulis delicately around this arrangement, followed by a few drops of olive oil.