Recipes: Cannelloni Rock Crab, Apple, Saffron froth and Fennel Martini

Ingredients

  • Cannelloni Rock Crab

    • 200 grs / 7 oz. Rock Crab Meat
    • 150 grs / 5.25 oz. Cream Cheese
    • 100 grs / 3.5 oz. Green Apple
    • 30 grs/1.05 oz. Capers
    • 40 grs / 1.4 oz. Cucumber Pickled
    • 1 Cucumber

  • Cucumber Jelly

    • 250 ml / 8.75 oz. Cucumber Juice
    • 8 grs / 0.3 oz. Gelatin Sheets
    • To taste Salt and Pepper

  • Safflower Foam

    • 100 ml / 3.5 oz. Seafood Stock
    • 5 grs / 0.17 oz. Lecithin
    • To taste Saffron
    • To taste Salt and Pepper

  • Fennel Martini

    • 40 ml / 1.35 oz. Fennel Infused Vodka
    • 15 ml / 0.50 oz. Azorean Lemon (or lime)
    • 15 ml / 0.5 oz. Cointreau
    • 15 ml / 0.5 oz. sugar Syrup

Preparation:

Cannelloni Rock Crab:

Cook the crab and remove the meat from the shell. Cut in small cubes the green apple, capers, cucumberpickles and mix with crab and cream cheese. Season the mixture with salt and pepper. Slice the cucumber finely, lengthwise, and roll with the filling to mold the cannelloni.

Safflower Foam:

Mix all the ingredients and with a hand blender create the froth.