Black Pudding, Crab, Apple Puree and Pancetta Salad
Combining the creaminess of the crab, the crunch of the pancetta and the spice of the black pudding, this fabulous salad brings together a sprinkle of the sea and a dash of Clonakilty! This unique salad is bursting with flavour and is a perfect lunch for black pudding and seafood lovers.
Ingredients
- 250 g crab meat
- 20 g coriander
- Juice of 2 limes
- 4 tbsp mayonnaise
- 2 apples chopped
- 1 tsp cinnamon
- 50 g butter
- 4 slices Clonakilty Black Pudding (approx. 140g)
- 5 thin slices of pancetta finely chopped
Instructions
- Mix crab with chopped coriander, lime juice, and mayo to make salad and season.
- Cook apples in cinnamon and butter until soft and then use a blender or food processor to pulse until smooth.
- Slice and shallow fry the Clonakilty Black Pudding until golden and crispy on both sides. Place under grill until crispy and allow to cool.
- To plate up your dish, spread a dash of the apple sauce onto your plate and place the pieces of black pudding on top. Spoon some of the crab mixture onto each piece of pudding and top with pancetta.