DineIndulge Gingerbread Chai Infused Crab Salad Recipe

Want to try combining your favourite tea with some delicious food? DineIndulge is back with another fabulous recipe for us! In case you didn't know, DineIndulge offers a unique & truly special private chef experience brought direct to you. Combining a personal chef hire service with restaurant quality cuisine, DineIndulge is designed to be affordable, accessible & simple for you to book wherever you are. If you fancy going a little off the beaten path with your salad, then this DineInduldge Gingerbread Chai Infused Crab Salad recipe is definitely the perfect dish for you. DineIndulge has taken tea as we know it to the next level with this decadent, high end recipe that's also super affordable and fun to make at home.

 

You can also now use code BIRDBLEND10 for 10% off your DineIndulge experience!

 

Serves: 2

 Gingerbread Chai Infused Crab Salad

 

INGREDIENTS

Crab mix:

  • 150g white crab meat
  • 1 tsp chopped dill 
  • 1 tsp chopped parsley 
  • Zest of ½ orange 
  • Juice of ½ orange 
  • 100ml double cream 

Ginger Jelly:

  • ½ pint of bloody orange juice 
  • 2 tsp Gingerbread Chai (brewed)
  • 1 tsp caster sugar 
  • 3 leaves of gelatine 

Poached Fruit:

  • 1 grapefruit 
  • 1 orange 300ml blood orange juice 
  • 2 tsp Gingerbread Chai (brewed) 

Garnish: 

  • 4 sprigs of dill 
  • 1 tsp of Elsinore Trout Caviar

  

DineIndulge Tea Infused Crab Salas

 

WHAT TO DO:

Crab: 

  1. Pick crab and check for no shell or bits.
  2. Place in a medium bowl.
  3. Add dill and parsley to the bowl and mix well.
  4. Whip cream with the orange zest and juice until soft peaks.
  5. Add cream to crab mix and gently fold together.
  6. Season with salt and pepper.

    Ginger Jelly: 

    1. Pour blood orange juice and the brewed tea into a pan and bring to a simmer.
    2. Add the sugar to the pan.
    3. Place gelatine in cold water and wait until soft.
    4. Add gelatine to the pan and stir to dissolve.
    5. Strain the mix.
    6. Pour the liquid into mould and refrigerate for 3 hours (Tip: a round mould forms a great centre for the dish).

      Poached Fruit:

      1. Peel fruit and segment.
      2. Place in a bowl.
      3. Add the juice and brewed tea to a pan and bring to a simmer.
      4. When simmering pour the liquid onto the fruit.
      5. Leave to cool down.

      Finishing Touches:

      1. Set the jelly in the middle of the plate.
      2. Dollop the crab mix around the edge of the jelly.
      3. Place the fruit segments between the crab mix.
      4. Garnish with the dill and caviar.

      DineIndulge Gingerbread Chai Crab Salad

      Fancy yourself as a bit of a chef? Why not give this delicious DineIndulge recipe a go at home! Make sure to show us your creations by tagging us @birdandblendtea and @dineindulge. And if you like this recipe then head over to their website to find more!

       

      For this recipe you will need:

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