Mandarin orange with crabmeat salad

Ingredients (serves 10):
Crabmeat salad:
400g king crab meat
50g red apple, diced
40g celery, diced
20 pcs roasted hazelnuts
2 tbsp mayonnaise
1 tsp grated lime skin
Salt and pepper to taste

Mandarin orange:
100g Mandarin orange, segmented
1 tsp diced red chilli
1 tsp chopped coriander leaves
2 tsp champagne vinegar
Salt and pepper to taste

Apple emulsion:
200ml green apple juice
1/2 tsp turmeric powder
100ml cream
90g butter
1 tbsp lemon juice
Salt and pepper to taste

Method:
Crabmeat salad:
1. Toss all the ingredients well and season with salt and pepper.
2. Keep chilled.

Mandarin orange segment:
1. Mix all the ingredients well and season with salt and pepper.
2. Keep chilled in refrigerator until ready to serve.

Apple emulsion:
1. Reduce the apple juice together with turmeric powder over low heat for 3 minutes.
2. Add in cream and further reduce by half.
3. Whisk in cold butter and lemon juice until well mixed.
4. Season with salt and pepper.

To assemble:
Place a medium-sized round mould in the centre of the plate and fill it up with crabmeat salad. Remove the mould and garnish salad with one piece of mandarin orange segment. Drizzle the apple emulsion around the plate.

Recipe source: Today newspaper