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Recipe of the month: Crab and watermelon salad

PUBLISHED: 12:10 21 June 2014 | UPDATED: 12:10 21 June 2014

Crab and watermelon salad

Crab and watermelon salad

Archant

By Tom Biddle, head chef at Tudor Park, the venue for the 2014 Kent Life & Kent on Sunday Food and Drink awards

INGREDIENTS

Serves 2 as a starter

For the crab salad

150g white crab meat

3 tbs mayonnaise

Juice of one lemon

2 tsps whole grain mustard

10g finely chopped chives

Few drops of Tabasco sauce

30g of watermelon, cut into small chunks

Handful of basil leaves

For the crispy crab nuggets

Knob of butter

Half a shallot, finely chopped

50g risotto rice

250ml fish or vegetable stock

50g brown crab meat

50g plain flour

1 beaten egg

50g breadcrumbs

Oil for frying

METHOD:

Make the crab nuggets in advance by first making a risotto:

1. Melt the butter in a frying pan, and gently fry the shallot until soft

2. Add the rice, and coat well until transparent

3. Add a little of the hot stock at a time, adding more as the stock is absorbed by the rice. Continue in this way for about 20 minutes until the rice is soft and tender. Leave to cool

4. Combine the risotto with the brown crab meat, and form into small balls

5. Coat in flour and then dip into the beaten egg, and then into the breadcrumbs.

6. Shallow fry for about five minutes until golden

7. To make the crab salad, combine the white crab meat with mayonnaise, chopped chives, lemon juice, mustard and Tabasco sauce

8. Arrange the watermelon and basil on serving plates and pile the crab salad on top. Serve with the crispy crab nuggets

Tom’s Tip: Make the crispy crab nuggets in larger quantities and freeze once cooked. They can then be defrosted and heated through in the oven, to be served as canapés with drinks.

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