Culinary Workshop - Culinary Art - 2011.Aug.
Ingredients
| Potatoes |
100g ... Cut into bite-sized pieces |
| Mayonnaise |
1 tbsp or more |
| Minced parsley |
1 tsp |
| Crab meat (flaked) |
50g ... Drizzle with lemon juice and olive oil. Reserve a small amount for garnish. |
| Lemon juice |
A little over 1/2 tsp |
| Olive oil |
A little over 1/2 tsp |
Grapefruit Jelly
| Grapefruit juice |
200ml |
| Sugar |
1 tsp |
| Gelatin (powdered) |
1 tbsp ... Soak in water beforehand |
| Water |
3 tbsp |
Garnish
| Cucumber, Chervil |
As needed |
Steps
- Prepare the grapefruit jelly: In a small pot, heat the juice and sugar. Before boiling, mix in the soaked gelatin to dissolve. Pour into molds and chill to set.
- Boil the potatoes for about 8 minutes. Drain, return to the pot, and evaporate the moisture. Mash and season lightly with vinegar, salt, and pepper (not listed).
- Mix the mashed potatoes with the flaked crab meat and minced parsley, then combine with mayonnaise.
- Wrap the crab potato salad in thinly sliced cucumber, garnish with crab meat and chervil on top, and plate. Serve with crushed grapefruit jelly on the side.