Crabs – Avacado and Crab, Baked Crab

CRAB & AVOCADO TOWER
WITH LIME - BEES HONEY MOUSSELINE (6 PORTIONS)

Ingredients: CRAB SALAD

180gm           Crab Meat (cooked)
½ tbsp           Chopped Onion
½ tbsp           Chopped Chives  
½ tbsp           Cubes of Red Bell Pepper 
1  tbsp            Mayonnaise
¼ tbsp            Lime Juice
½ tbsp            Bees Honey
To Taste         Salt & Pepper


Ingredients: AVOCADO SALAD
½ no               Avocado cut into small cubes Lime Juice  
½ tbsp            Lime Juice
2 tbsps            Olive Oil 
To Taste         Salt & Pepper
6 rounds          Toasted Bread


Method
-    Mix all ingredients for the crab salad in a bowl and refrigerate.
-    Mix all ingredients for the avocado salad and refrigerate.
-    Place toasted bread in a bottom of a round vegetable cutter, fill half with avocado mixture and then the other half with the crab mixture.
-    Carefully take off the cutter.
-    Garnish with marinated tomatoes.

BAKED CRAB - (4 portions)

Ingredients
2 tbsps            Vegetable or Corn Oil
1 ½ tbsps        Chopped Onion
½ tbsp            Chopped Garlic
1 tbsp             Small Diced Carrot
1 tbsp             Small Diced Celery
1 tbsp             Small Diced White Part of Leek
1 tbsp             Small Diced Button Mushroom
500 gm           Clean Crab Meat
a pinch            Turmeric Powder
½ tbsp            Chilli Powder
50 ml               Cognac
50 ml               White Wine
100 ml             Fresh Cream
200 ml             Thick Cheese Sauce (see recipe)
3 tbsp              Fresh Small Tomato Cubes (for garnish)
1 tbsp              Chopped Fresh Coriander
1 tbsp              Cheddar Cheese Grated
2 tbsp              Parmesan Cheese Powder
Cooked Crab Shell (for garnish)

Method
-    Saute onion, garlic and the diced vegetables.
-    Add crabmeat and cook for 2 minutes with chili and turmeric powder.
-    Add cognac and flambé.
-    Add white wine
-    Add cream, then add the, cheese sauce and cook for a while and mix the fresh coriander
-    Stuff the crab shell with mixture, sprinkle with grated cheddar cheese, Parmesan powder, tomato cubes and gratinate (under the Salamander or in the oven).
-    Place the stuffed crab shell in the center of a plate and garnish with the cooked crab legs to resemble a whole crab.

CHEESE SAUCE . . .
250 ml            Milk
25gm             Butter
25 gm            Flour
To taste         Salt / Pepper
150 gm          Grated Cheese (Cheddar)

Method
-    Melt butter in a pan, add flour and mix well.
-    Cook for a few minutes over gentle heat without browning.
-    Gradually add the warmed milk and whisk till smooth.
-    Allow to simmer for about 10 minutes.
-    Add grated cheese and season.



FAVOURITE CRAB CAKES (6 PORTIONS)
Ingredients
500 gm           Crab Meat
¼ cup             Finely Chopped Green Bell Pepper
¼ cup             Finely Chopped Onion
¼ cup             Mayonnaise
1                    Egg
½ - ¾ cup       Bread Crumbs
1 tbsp             Chicken Powder
Y2 tbsp           Mustard Paste
Dash of Worcestershire Sauce
To Taste          Salt & Pepper

Method
-    Combine all ingredients in a large bowl (use bread crumbs carefully according to the need, just enough to hold cakes together).
-    Fill into 1 ½  " diameter pastry cutter (1/2 " thick) and make into a small patty.
-    Pan-fry both sides in butter till golden brown.

Note
Could be served as an appetizer on a mixed salad or as pre¬-dinner cocktails with jalapeno tartar.

JALAPENO TARTAR

Ingredients
1 cup            Mayonnaise
2 tbsps          Chopped Gherkins
1 tbsp           Chopped Capers
2 tbsp           Chopped Onion
1 tbsp           Chopped Parsley
1 tbsp           Chopped Jalapenos
To Taste       Salt & Pepper

Method
- Mix all ingredients.