Jalapeño crab with granny smith apple & radish
In the mood for something spicy? In three quarters of an hour, Carla Kirsch of Alebrije restaurant fills your plate with her jalapeño crab, accompanied by granny-smith apples and radishes.
serves 4
preparation time: 45 min
Crabmeat flakes
- 400 g fresh or canned crabmeat or crabmeat
- 1 granny smith apple
- 1 fresh jalapeno pepper (or green bird pepper)
- 1 shallot, chopped
- Fresh chives, snipped
- Fresh dill, chopped
- 1 lime
- Olive oil
- salt and pepper
Apple vinaigrette
- 25 cl unfiltered green apple juice
- 10 cl olive oil
- ½ bunch coriander
- 2 limes
Avocado cream
- 2 ripe avocados
- 2 limes
Dressing
- 1 black or green meat or pink radish
- olive oil
- Herbs of your choice (or microgreens)
- Flower of salt
1 - Prepare the crab crumble: in a salad bowl, combine the drained crab, diced apple, finely chopped chili pepper, herbs and shallot. Season with lemon zest and juice, salt, pepper and olive oil. Set aside in a cool place.
2 - Prepare the apple vinaigrette: in the glass of your blender, blend the apple juice, lemon juice and coriander, seasoning with salt and pepper. Add the oil gradually, to obtain a good emulsion. Adjust the seasoning and chill.
3 - Prepare the avocado cream: remove the pulp from the avocados and place in the bowl of a blender. Add the lemon juice, salt and pepper. Blend until smooth and creamy. Pipe the cream into a piping bag.
4 - Presentation and finishing: in a soup plate, using a circle or cookie cutter, arrange a crab disk. Pour a little of the vinaigrette around it. Using a piping bag, pipe dots of avocado cream on top of the crab. Finish with thinly sliced radishes, seasoned with olive oil and a pinch of fleur de sel, and your choice of aromatic herbs (or microgreens).
