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Jerk crab with mango and avocado
This dish features a delicious jerk crab made with a homemade jerk mayo wrapped together with a lime fluid gel, ripe avocados, juicy mangos and mint leaves. Its unique Caribbean flavours will be enjoyed by the whole family.
SERVES
3
TO
4
Ingredients
Lime Fluid Gel
- Juice and zest of 2 limes, about 1/4 cup
- 1 cinnamon stick
- 4 whole cloves
- 1 oz. (25g) sugar
- 1 3/4 cups (470 ml) water, boiling
- 1.5% agar agar, by weight
Jerk Mayo
- 1 tsp (5 ml) ground allspice berries
- 1 tbsp (15 ml) honey
- 1 cup scallions, greens, finely minced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1 lime, juice
- 1 tsp (5 ml) Maggi (browning) sauce
- 1 shallot, chopped
- 1 Scotch bonnet or habanero peppers, seeded and minced very fine
- 2 tbsp (30 ml) soy sauce
- 1 tbps (15 ml) fresh thyme leaves
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground nutmeg
- 1 cup (240 ml) prepared mayonnaise
- Salt and pepper to season
Rolls
- 1 pound (454 g) fresh crab meat, picked through for shells
- Ripe avocados
- Firm medium-ripe mangoes
- Paprika, to garnish
- Mint leaves, to garnish
Directions
For the Lime Fluid Gel
- Add lime and zest, sugar, cinnamon, and cloves to a heatproof dish or saucepan. Add boiling water, cover and allow to steep for 45 minutes. Strain.
- Weigh strained infusion on a digital scale to calculate agar agar amount needed.
- Add strained infusion to a saucepan and bring to a boil. Weigh and add agar agar powder. Whisk well and boil for 1 minute.
- Pour into a dish and chill at least 4 hours until set and firm.
- Add set jelly into a blender and blend on low. Slowly increase the speed to high until a fluid gel forms.
- Transfer mixture to a squeeze bottle and reserve for plating.
For the Jerk Mayo
- In the bowl of a food processor, combine the allspice, honey, scallions, garlic, ginger, vinegar, lime, Maggi, shallot, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper and pulse to a smooth paste.
- Add the mayonnaise and pulse again until smooth.
For the Rolls
- Fold a small amount of the Jerk Mayo into the crab meat (enough to help bind and season, reserve the excess for another use) and set aside.
- Peel and slice ripe avocado and mango into very thin slices.
- Lay out a sheet of plastic wrap.
- On the plastic, alternate overlapping slices of mango and avocado to make a rectangle that is about 5 x 7 inches (12.5 x 18 cm).
- Lay a horizontal stripe of the jerk crab salad in the middle of the rectangle.
- Use the plastic wrap to roll the mango and avocado around the crab, pressing to make a neat roll with the crab inside the colourful mango and avocado slices.
- Continue rolling to use all of the ingredients.
- Cut away the ends of the roll to make neat edges.
- Unwrap and present on a dark plate.
- Dust one side with paprika and place drops of the Lime Fluid Gel on the other.
- Garnish with mint.
- Repeat rolling and presenting for remaining rolls and serve immediately. Enjoy!
