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Fresh king crab, apple puree, mango and avocado by Richard Toix

Fresh king crab, apple puree, mango and avocado by Richard Toix

Fresh king crab, apple puree, mango and avocado starter


Serves 4-6

Fresh king crab, apple puree, mango and avocado

For the purée:

4 Granny Smith apples

1 lemon

1 tablespoon of sugar

1 tablespoon of ginger puree

For the crab and vinaigrette:

4 shelled crabs legs

1 teaspoon of ginger puree

2 tablespoons of mango vinegar

8 tablespoons of olive oil

Salt, pepper

For the guacamole:

1 onion

2 cloves of garlic

2 very ripe avocados

Curry powder, salt, pepper

1 tablespoon of olive oil

1 lemon

To serve:

1 mango

Salad leaves


First cut the crab into 16 pieces and then put in a cool place.

Prepare the vinaigrette: mix the ginger puree, salt, pepper and vinegar

Add in the olive oil using a whisk and keep in a cool place

Make the puree: First wash, peel and core the apples. Slice them into two to three cm cubes and put into  a sturdy, medium sized saucepan. Fill it with water so that the water:apple ratio is 1:2.5. Cook on a medium-low heat. Check the apple regularly to check if they need more water, or if they are cooked. It should take around 30 minutes to get them at the mushy consistency required. Once cooked, take them off the heat. Use a potato masher or fork to mash the apple into a puree consistency. A blender is also an option. When cool add the juice of 1 lemon, 1 tablespoon of sugar  and 1 tablespoon of ginger puree and mix well.

Prepare a guacamole: Cut each avocado in half, scoop the avocado flesh out of the skins and use a fork to mash the avocados until smooth - some chunks are OK.  Add minced fresh garlic, lemon juice, a bit of curry powder according to your taste, salt, pepper and olive oil.

To serve: Peel the mango and cut it into eight very fine slices, place on a tray. Put the guacamole in a piping bag and place it on to the mango. Wrap the mango round to make cannelloni-like tubes.

Season the crab with the vinaigrette and put it in the middle of the plate

Make a beautiful quenelle of apple puree and arrange the cannelloni of mango and guacamole

Add a few lettuce leaves and season with the vinaigrette

Decorate the plate with a little vinaigrette and a little quenelle of guacamole.


See Richard's main course: Bass steak with truffles

See Richard's dessert:  Sabotajnik cheesecake



Originally published in Living Poitou-Charentes magazine


Find Richard Toix at: 

Passions et Gourmandises                                                                                                         

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