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Crab cromesquis, red onions and coriander, Yuzu jam
A chic cromesquis recipe by La Chambre to dazzle your guests, with a sweet and lively sauce made with Yuzu jam, the little Japanese citrus fruit that knows how to lift savoury dishes too!
Ingredients
For the cromesquis
- 120 g crab meat, fresh or tinned
- 1 finely chopped shallot
- 1 small piece of chopped ginger
- 1 tablespoon of fromage blanc
- 1 lemon (zest + juice)
- A little chopped coriander
- A few drops of Tabasco
- Salt, pepper
- 1 beaten egg
- 80 g sifted flour
- 100 g breadcrumbs
- Groundnut oil
For the Yuzu sauce
- 35 g Yuzu jam or Lemon Ginger jam
- 3 cl Berger Blanc (Ouzo or another aniseed apéritif)
- 100 g fromage blanc
For the mesclun
- Spinach leaves
- Beetroot leaves
- Chervil
- Olive oil, lemon
- Salt, pepper
Instructions
Flake the crab meat before adding the shallot, the coriander, the lemon zest and juice, the ginger, the fromage blanc, the Tabasco, salt and pepper. Shape 4 quenelles using two tablespoons and leave them to firm up in the freezer.
Mix the fromage blanc with the yuzu or Lemon Ginger jam before adding the Berger Blanc.
Heat the frying oil to 180 degrees. Break the egg and beat it. Set out a bowl of flour and a bowl of breadcrumbs. Roll the crab quenelles successively in the flour, the egg and then the breadcrumbs. Repeat the operation twice. Lower them into the hot oil and leave them to turn golden. Set them on kitchen paper.
Serve at once with the Yuzu accompaniment and the mesclun salad.
To pair with this recipe
- New
- New
