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Cornish crab cake with langoustines and hazelnuts by Michel Perraud

11 September 2006
Cornish crab cake with langoustines and hazelnuts by Michel Perraud

INGREDIENTS

(serves four)

200g white crab meat
2tbs double cream
1tbs hazelnut oil
2tbs hazelnuts, chopped
1tbs green pepper, diced
1tbs red pepper, diced
1tbs Dijon mustard
Salt and pepper
8 large langoustine tails
1-2tbs white wine
40g butter
4 bundles of vegetable julienne, deep-fried
2tbs herbs, chopped

METHOD

In a saucepan, warm the crab meat, cream, hazelnut oil, hazelnuts, peppers and mustard. Season to taste. Place a ring mould in the centre of each plate and fill with the warm crab mixture.

Pan-fry the langoustine tails, deglaze with white wine and monter au beurre. Arrange the langoustines on the crab cake. Top with deep-fried vegetable julienne. Add the chopped herbs to the deglazed wine. Spoon the sauce around the plate. Serve.

Michel Perraud

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