Dressed Crab Recipe, Pineapple Chutney, Beignets - Great British Chefs

Step 1

To make the pinepple chutney, lightly fry the diced shallot, ginger and chilli in oil. When the shallots are soft add the sugar and cook until a dark amber colour

Step 2

Add the pineapple and cook gently until the contents of the pan dry out and become sticky. Leave to cool before lightly pulsing in a food processor

Step 3

For the beignets, beat the cheese with the cream until soft. Season and pipe into 3 cm tubes and refrigerate

Step 4

Once cool, lightly dust the beignets with the flour and dip into the beaten egg and breadcrumbs and return to the fridge

Step 5

Once firm, drop the beignets in a deep fat fryer set to 190°C for 2-3 minutes or until golden

Step 6

To dress the crab, mix all of the ingredients in a bowl, making sure the crab meat is coated in the mixture

Step 7

To plate, serve up the dressed crab with a tablespoon of the pineapple chutney, a beignet or two, as well some slices of pineapple, coriander cress, goat's curd and a handful of black olives