Cornish Crab Cake, Marinated Cucumber & Grapefruit Salad, With Homemade Aioli (gluten free)

Ingredients

Yield:

Makes 4

• For the Crab Cakes

  • 400 g Cornish Crab meat
  • 10 g Red Onion minced
  • 1 pc Egg (whole)
  • 30 ml Aioli
  • 3 g Parsley (chopped)
  • 15 ml Lemon juice
  • 10 ml Dijon mustard
  • Tt Salt and pepper

• For the Marinated Cucumber

  • 1 ea Cucumber (cut into ribbons)
  • 200 ml White vinegar
  • 75 ml Water
  • 50 g Sugar

• For the Aioli

  • 500 ml Canola oil
  • 2 Egg yolk
  • 15 ml Lemon juice
  • 1 pc Garlic clove
  • 10 ml Dijon mustard Salt and pepper to taste

• For the Marinated Grapefruit

  • 2 ea Grapefruits (segmented)
  • 50 ml Lemon juice
  • 100 ml Water
  • 75 g Sugar
  • 2 ea Star Anise seed

Preparation

Difficulty:

easy

Time:

20 Minutes

Total Time:

1 Hour

1. For the Crab Cakes

   • 1. Pick through the crab meat to make sure it is free of shell and cartilage.
   • 2. In a bowl mix the crab meat with all of the ingredients then season with the salt and pepper
   • 3. Form the cakes with a 8cm round cookie cutter.
   • 4. Heat a small amount of oil in a pan and sear both sides of the crab cake until they are golden brown.

2. For the Marinated Cucumber

   • 1. In a small pot heat the sugar, vinegar and water until the sugar is dissolved.
   • 2. Cool the liquid.
   • 3. Once the liquid is chilled pour it over the cucumber ribbons and let marinate for 1 hour.

3. For the Aioli

   • 1. Mince and mash the garlic to a paste with a chefs knife.
   • 2. In a bowl whisk together the egg yolk, lemon juice and mustard.
   • 3. Add the oil a few drops at a time to the yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified.
   • 4. Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water.

4. For the Marinated Grapefruit

   • 1. Bring the lemon juice, water, sugar & anise to a boil.
   • 2. Place the grapefruit segments in a small bowl and pour the boiling liquid over top. Cover and place in the refrigerator until cool.

5. To assemble:

   • Using the back of a spoon, place a line of aioli on the plate. Place the seared crab cake on top. Drain the cucumber and grapefruit from their liquid and toss with a little salt and pepper. Place the cucumber and grapefruit on top of the crab cake and garnish with fresh leaves of arugula and slices of red radish.