Crabmeat timbale with citrus yellow watermelon

by Liao Xiangjun @ 02 Oct 2015

50g jumbo lump crabmeat
20g Japanese aji mayo
10g chopped onions
5g chopped parsley
1 hard-boiled egg, chopped
1 tsp cognac
Salt and freshly ground
black pepper, to taste
Yellow frisee and micro shiso, for garnishing
Balsamic reduction, for drizzling

Citrus Yellow watermelon
60g yellow watermelon cubes
60g lemon zests
20ml orange juice

• For the citrus yellow watermelon: Marinate the yellow watermelon cubes with the lemon zests and orange juice in a mixing bowl for about 15 minutes and keep chilled in the refrigerator.

• Mix the crabmeat with the rest of the ingredients in a mixing bowl and season to taste with salt and freshly ground black pepper.

• Place a ring mouold onto each serving plate and add in the crabmeat mixture. Garnish with yellow frisee and micro shiso. Remove the ring mould. Add in the marinate citrus yellow watermelon cubes and drizzle with balsamic reduction. Serves 2.

*This recipe can be found in July-August 2014 Issue.

Crabmeat timbale with citrus yellow watermelon

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