Hospitality Academy

Cornish Crab with Celery, Lovage and Citrus

Cornish Crab with Celery, Lovage and Citrus

Total: 40 mins

Nutritional Value / Person:

Calories: 121 kcal

Fat: 10g Carbohydrates: 5g Protein: 2g
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Michael Nizzero’s Cornish Crab with Celery, Lovage and Citrus

Total: 40 mins

Nutritional Value / Person:

Calories: 121 kcal Fat: 10g Carbohydrates: 5g Protein: 2g

Michael Nizzero's Cornish Crab with Celery, Lovage and Citrus

Michael Nizzero is Executive Chef at the luxury hotel The Bath Priory in the UK. To create delicious and modern French dishes, he uses fresh local produce united with his incredible perception of flavour and sensible palate.
TBP-Staff-Michael-Nizzero-01

Michael Nizzero

Nationality: Belgian
Profession: Executive Chef
Favorite Dish: –Awards: One Michelin Star at Hostellerie La Briqueterie | The Michelin Guide 2011-2015

Total Time

40 minutes

Active Time

40 minutes

Yield

10 portions

Calories / Portion

121 kcal

Ingredients
  • 450g white crab meat
  • 7g chopped chives
  • zest of 1 whole lemon
  • 110g mayonnaise
  • 8g lemon juice
  • Salt, pepper
  • 4 heads celery stick
  • 1 bunch lovage
  • 10g agar
  • 3 limes
  • 70g ginger
  • 6 French radish
  • 12 small celery stick batons
  • mixed garden flowers
  • 30 chives tips
  • 30 celery leaves
How To
  • 1
    In a bowl mix the crab meat with the chopped chives, the zest of 1 whole lemon, the mayonnaise, lemon juice salt and pepper. Reserve in a cool place for later use.
  • 2
    Using a juicer, juice the ginger, celery, lovage and bring the liquid to the boil, adding the Agar. Whisk for 50 seconds and then pass through a fine chinois.
  • 3
    Leave to set in three trays measuring 30cm x 30cm.
  • Set out 10 plates and in a 6 cm ring, place the crab mix and flatten it out nicely. Cut out a 6cm disc of jelly and cover the crab with the jelly Finish by garnishing the top of the crab with the celery stick, radish, chive tips, celery leaves and flowers.

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