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INGREDIENTS FOR THE CRAB
150 g
mustard seeds
8-10
kumquats, cut in half, seeds removed
235 ml
vinegar, white wine or mirin
100 g
sugar
2
green apples, diced
450 g
shredded crab meat
2
lemons
salt
extra virgin olive oil
INGREDIENTS FOR THE DRESSING
1
grapefruit (peel and pith removed)
1
butternut squash (peeled, seeded and cut into 3 mm slices with a mandolin)
3
large white turnips (peeled and cut into 3 mm slices with a mandolin)
2
radishes (peeled and cut into 3 mm slices with a mandolin)
extra virgin olive oil
salt
PREPARATION
FOR THE DRESSING
1/
Prepare a steamer with a few centimetres of boiling water. In the steamer basket, place a sheet of baking paper with a layer of purple radish. Repeat the process with the pumpkin and the white turnip so that there is a layer of baking paper between each of them.
2/
Steam for about 10 minutes until the vegetables have lost their crunchy texture and are cooked, but not falling apart or mushy.
3/
Leave the vegetables to cool and transfer them to a tray. Use a round mould or a cookie cutter (of varying sizes: 2 cm, 4 cm and 6 cm) and cut the vegetables into rounds. Brush with extra virgin olive oil and sprinkle with salt.
4/
You can prepare it in advance if you cover it well with cling film and store it in the fridge.
PREPARATION
FOR THE CRAB
1/
In a medium saucepan, mix vinegar or mirin, water, sugar and salt. Place the pan over medium-low heat and stir until the sugar and salt have completely dissolved. Add 1 cup of mustard seeds to the liquid while it’s boiling. Lower the heat and simmer, stirring occasionally, for about 45 minutes to one hour. The aim is to cook the seeds until they are tender and soft. Leave to cool. This will give you more than you need for the crab recipe, so you can store it in the fridge for later.
2/
Place the halved kumquats in a small saucepan and cover with cold water. Bring them to the boil and turn off the heat. Leave the kumquats to rest for 5 minutes. Drain and chop them. Mix with the chopped green apple and the juice of one lemon.
3/
In a large bowl, mix the crab, kumquat and apple, a couple of tablespoons of mustard seeds, extra virgin olive oil and lemon juice to taste.
PRESENTATION
Use a round mould (or a cookie cutter) with a diameter of about 10 cm. Pour the crab mixture on the bottom to a height of 2 cm and flatten it so that the layer is flat and even. Do the same with the grapefruit pulp.
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