image-recipe-grilled-king-crab-with-mango-california-raisin-chutney-jelly

Grilled King Crab with Mango & California Raisin Chutney Jelly

Recipe By
ANDERSON HO
EXECUTIVE SOUS CHEF (CATERING MARKETING, SATS LTD)

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Instructions

  • 1. Grilled King Crab with Mango & California Raisin Chutney Jelly

    Steam king crab legs for 6-7 mins in a steamer. Gently remove the meat from shell and set aside. Lightly brown cooked crab leg meat with a pastry torch and brush with extra virgin olive oil. Toss with pepper and salt.

    Puree the quartered tomatoes with the rest of the ingredients for tomato liquid and bundle the mixture in a two-ply cheesecloth. Suspend the bundle, with a bowl underneath to collect the tomato liquid.

    Bring the tomato liquid to a boil in a pot and pour into a mixing bowl. Whisk gelatin powder briskly into the tomato liquid to ensure that the powder is dissolved. Add the rest of the ingredients for the California Raisin and mango chutney jelly and mix well. Spoon some of the jelly mixture into each jelly mould and allow to set in a refrigerator. Mix all ingredients for lemon foam into a mixing bowl and aerate the mixture with a hand-held blender until foamy.

  • 2. TO ASSEMBLE

    Remove the mango and California Raisin chutney jelly from the mould and top with the king crab leg meat, lemon foam and chilli cress.