Moreton Bay Crab Cakes with Avocado and Corn Salsa - Chef Recipe by Andrew Fraser
A perfect starter for a seafood feast, these crab cakes are fried until golden brown and served with...
240g A1 sugar
Crushed fig leaves
8 gelatin leaves
Pinch of salt
3 pieces star anise
Extra truffle for garnish
Add cream and milk to a saucepan and heat to 90 C, add sugar, fig leaves, salt and star anise. Simmer for a couple of minutes.
Add 60g of grated truffle once liquid is below 40 C and then steep overnight to infuse flavours.
The next day, bring liquid to 90 C or just under boiling and then pass the liquid through a cloth to remove aromatics.
Add 8 gelatin leaves, softened first in cold water.
Once at room temperature, pour into serving glasses and evenly add the remaining 60g of truffle, either sliced or grated.
Leave to set for at least 3 hours before serving.
Shave fresh truffle on top as a garnish.
Optional: set a Port jelly in the base of the glasses a day before to create an extra flavour layer. Serve with a candied mandarin compote to balance the flavour of the truffle with the richness of the cream.
Recipe provided by Otis Dining Hall