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King Crab in Jalapeno Crème Frâiche Sauce topped with Tuna Wafers

King Crab in Jalapeno Crème Frâiche Sauce topped with Tuna Wafers
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King crab in jalapeno crème frâiche sauce topped w tuna wafers


Serves 6:


If you have never seen tuna wafers served on a hot dish this is a real show

stopper.  The dish is in its own right delicious but the entertainment value

of the tuna wafers takes it into the realms of the comedy kitchen. The

wafers begin moving and appear live.


500g picked Sous Chef king crab meat

660g crème frâiche

2½ tablespoons Jalapeno Tabasco

100g  Wasabi tobiko caviar

20g Tuna wafers

1¼ tsp Murray River gourmet salt




Pre heat the oven to 180°C.

Check the crab has no shell or cartilage in the meat. 

Mix the crème frâiche with the jalapeno Tabasco, halve the wasabi caviar

and season with salt. 

In six small ovenproof dishes add 40g of chopped prawn meat, 40g of

Alaskan crab meat and 110g of the crème frâiche mix and place into the

oven for seven minutes until hot and bubbling. 

To serve divide the remaining wasabi caviar and sprinkle over each dish

then sprinkle the tuna wafers evenly between the dishes. 


Serve while hot straight from the oven. 

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