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Recipes
crab salad with graperfruit

Crab salad and pink grapefruit recipe

A truly magnificent dish

Serves1
Preparation10 Mins
Cooking Time10 Mins

Way back in 1977, my recipes began to show the subtle influence of my travels. One of my first experiments was a crab dish with an avocado salad, grapefruit and ginger. It tasted good - the sweetness of the crab against the bitter grapefruit and the spicy ginger – but I had over-designed the dish. It was too complex and just looked frightful. But this was part of the journey of learning. Today at Belmond Le Manoir aux Quat’Saisons my crab salad has evolved into two different dishes. They are both modern and exciting to look at and they have magnificent flavours and textures.

Ingredients Required

Ingredients for the crab salad

125g
white crab meat, fresh
50g
brown crab meat, fresh and chopped slightly
35g
yogurt, natural
1 sprig
coriander, chopped
1 tsp
lime juice
1 tsp
lime, zested
2 pinches
salt, to taste
1 pinch
Cayenne pepper

Ingredients for the brown crab mayonnaise

75g
brown crab meat
20ml
lemon juice
10g
Dijon mustard
70ml
sunflower oil
20ml
olive oil, extra virgin
½ pinch
Cayenne, pepper
2 pinches
sea salt

Ingredients for the grapefruit jelly

75ml
pink grapefruit juice
25g
pink grapefruit, chopped segments
0.5g
Agar agar
½ tsp
chilli, chopped
1tsp
Chives, chopped

Celery salad

½ stalk
celery, peeled
iced water

Garnish

4
cocktail crab claws
10g
Caviar
16g
edible seaweed
4
pink grapefruit segments, cut into small wedges
16 pieces
micro borage (optional)

Cooking Method

Voila!

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THIS RECIPE IS ADAPTED FROM THE BOOK LE MANOIR AUX QUAT'SAISONS: THE STORY OF A MODERN CLASSIC

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

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