World Gourmet Summit 2005 - Culinary Masterclass

Trilogy of Norweigan Kamchatka Crab
Crab and Apple Salad with Melba Toast
Chilli-Orange Crab ‘Fillet’ with Sweet Soy Sauce
Crab Cakes with Mayonnaise and Salmon Caviar

	Serves 10
	INGREDIENTS
	Crab and Apple Salad with Melba Toast
1 kg 2 200ml ½ 100g	Norwegian Kamchatka crabs (giant red king crabs), boiled, meat extracted green apples, finely diced walnut mayonnaise Salt and pepper, to taste loaf of bread (thinly sliced) butter
	Chilli-Orange Crab 'Fillet'
400g 100ml 4 200ml 1	Norwegian Kamchatka crab leg meat corn oil garlic cloves, peeled orange juice red chilli, seeded and chopped
	Sweet Soy Sauce
200ml 1 2 tbsp 1 tbsp 1 2 tsp 1 tsp 50ml	kicap manis garlic clove chopped coriander chopped ginger red chilli lime juice sesame oil walnut oil
	Crab Cakes
2 1 1 2 tbsp 2 tbsp 100ml 450g 2 ¼ tsp 2 200g 200ml 200ml 100ml 100g	garlic cloves onion, peeled and finely diced bell pepper, finely diced butter flour milk Norwegian Kamchatka crabmeat egg yolks, lightly beaten cayenne pepper Salt and black pepper, to taste egg whites, lightly beaten bread crumbs corn oil mayonnaise crème fraîche salmon caviar A squeeze of lemon juice

Method:
1.	For the Crab and Apple Salad with Melba Toast: Mix the crabmeat with the diced apple and walnut mayonnaise. Season to taste with salt and pepper. Pan-fry the bread slices in butter until they are brown and crispy. Then spread the crab and apple salad in between layers of Melba toast.
2.	For the Chilli-Orange Crab ‘Fillet’: Pan-fry the crabmeat with corn oil and whole garlic cloves until fragrant, then set aside in a bowl. Bring orange juice to a boil with the chilli in the same pan until the liquid is reduced. Return the crabmeat to the pan and stir until the crab is well-coated in the sauce.
3.	For the Sweet Soy Sauce: Pulse all the ingredients together in a blender and serve the sauce with the crab ‘fillet’.
4.	For the Crab Cakes: Sauté the garlic, onion and bell pepper in butter until soft. Mix in the flour and milk and stir until the mixture thickens. Pour the milk mixture into the crabmeat, and stir in egg yolk to bind. Season with cayenne pepper, salt and black pepper, cover and place in a freezer to firm. Remove from freezer and shape into small round patties or ‘cakes’. Dip the cakes into egg white and then coat with bread crumbs. Pan-fry the crab cakes in corn oil until golden-brown.
5.	Mix the mayonnaise and crème fraîche with salmon caviar and season with a squeeze of lemon juice. Serve this sauce with the pan-fried crab cakes.