Jalapeño crab with granny smith apple & radish

Carla Kirsch | 3/2/23

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).

These recipes might interest you

Easy

Mushroom and buckwheat ravioli

In this recipe, chef Killian Holin of Bordeaux's Ost restaurant stuffs his ravioli with shiitake, button mushrooms and ricotta, and accompanies them with a buckwheat emulsion.

Read