Crab and Yuzu Rice Cracker
As seen on TV
Which Show?
Who made this dish?
Abbie: 'I've got to get this black rice cracker mix going.' The base is a deep-fried puffed cracker made from cooked black rice paste, dehydrated flat and then flashed in hot oil so it puffs into an airy, crisp shard.
Abbie: 'So this is a crispy black rice cracker with dressed Portland crab with yuzu brown crab aioli and pickled watermelon radish. It's a bit big.'
A neat quenelle of white crab meat dressed with a yuzu and brown crab aioli sits on the cracker, crowned with a thin slice of pickled watermelon radish. For finals day the same recipe was served; at the pass the cracker was showing signs of going soft under the crab dressing.
Episode tasting (Aktar Islam, veteran): ranked this his top canape, praising the crab as 'just delicious' and the way yuzu worked with it. Peer chefs called it lovely, fresh, and full of crab flavour.
Finals judging (Tom Kerridge, Lorna McNee, Phil Wang, guest Simon Callow): Tom (served monkfish instead of crab due to shellfish allergy) said flavours were nice and that he liked the cracker more than the fish. Lorna said the flavours were really nice but the cracker felt like it was starting to go soggy and could be crispier. Simon found it really intense and wonderful for such a small bite. Phil said the flavour use was lovely and suggested a touch more citrus would have lifted the whole thing. At the comparative vote the judges held up Josh's canape as their overall favourite.
