Crab with Avocado Mousse | Recipe by sousvidetools.com
Crab, Avocado Mousse, Cucumber Juice, Diced Melon and Basil Mayonnaise
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Difficult
- SERVES: 4
Crab and avocado roulade
- 2 live brown crabs, 1kg each
- 2 avocados
- 30ml of olive oil
- 3 avocados, ripe
- 20g of crème fraîche
- ½ lime, juiced
- 2 drops of Tabasco
- 10g of Worcestershire sauce
- 25g of basil
- 2 egg yolks
- 10g of white wine vinegar
- 5g of Dijon mustard
- 300ml of vegetable oil
- 4 cucumbers
- 15g of sugar
- 10g of white wine vinegar
- 3g of xanthan gum
- 100g of honeydew melon, diced into 1cm cubes
- 8 nasturtium leaves
- 2g of Espelette pepper
Recipe courtesy of Martin Wishart from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 85⁰C.
- Kill the crabs then cut off their legs and claws. Discard the bodies and use the vacuum packer to seal the legs and claws inside a vacuum bag.
- Place the bag in the water bath and leave to cook for 10 minutes.
- Remove the poached legs and claws from the bag. Snap the legs apart at the joints and crack open the claws by giving them a sharp tap with the back of a knife.
- Scrape out the soft, flaky meat from inside the legs and claws. You may want to use a lobster pick to help you. Discard the shells and toss the meat with a little olive oil and seasoning.
- To make the crab and avocado roulade, peel and halve the avocados, removing the stones as you do so. Slice each half lengthways into strips approximately 2mm in thickness. Lay the slices on a sheet of cling film, overlapping them so that there are no gaps. Use a separate piece of cling film for each avocado half.
- Add a quarter of the crab meat to each sheet of avocado, piling it in a line perpendicular to the slices. Carefully roll up the avocado so that it encases the meat. Place in the fridge to chill.
- Make the avocado mousse. Place the avocadoes and the crème fraîche in a blender and mix until thoroughly puréed. Stir in the lime juice, Tabasco and Worcestershire sauce and add a pinch of salt. Strain through a fine sieve, then set aside.
- For the cucumber sauce, extract the juice from the cucumbers. Measure out 350g and add the sugar and vinegar. Using a whisk, mix in the xanthan gum. When the xanthan gum has fully dissolved, add salt to taste and carefully stir in the melon chunks.
- To make the basil mayonnaise, use a whisk to combine the egg yolks, white wine vinegar and mustard in a bowl. When the mixture becomes pale, start to add the oil a little at a time. Keep whisking until all the oil has been incorporated and the mayonnaise is fully emulsified.
- Plunge the basil leaves into boiling water. Once blanched, refresh in iced water, finely chop and mix into the mayonnaise. Add seasoning to taste.
- To plate, divide the cucumber sauce between four deep serving plates, making sure that the melon is evenly distributed. Fill a piping bag with the avocado mousse and pipe a small amount into the base of each dish. Dot the mousse with the basil mayonnaise, then lay the crab and avocado roulades on top. Sprinkle with Espelette pepper, top with the nasturtium leaves and serve.