King crab in jalapeno creme fraiche sauce topped with tuna flakes

Kieran Scott

If you have never seen tuna flakes served on a hot dish this is a real show-stopper. The dish is delicious in its own right but the entertainment value of the tuna flakes — which begin moving and thus appear alive — takes it into the realms of the comedy kitchen.

Ingredients

480 g	Crabmeat, (red king crab meat available from Sous Chef) (Main)
660 g	Creme fraiche
2 ½ Tbsp	Tabasco sauce, (I use jalapeno Tabasco)
100 g	Caviar, wasabi tobiko caviar (from Japanese stores)
1 ¼ tsp	Flaky sea salt
20 g	Dried bonito flakes, (from Japanese stores)

Directions

1. Heat the oven to 180C. Check there is no shell or cartilage in the crabmeat.
2. Mix the creme fraiche with the Tabasco and half the caviar, and season with salt. Divide the crabmeat and the creme fraiche mixture between six small ovenproof dishes.
3. Place in the oven for 7 minutes or until hot and bubbling. To serve, divide the remaining caviar and sprinkle over each dish, then sprinkle the bonito tuna flakes evenly over the dishes. Serve hot, straight from the oven.