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).

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