Welcome to our Crab menu: 

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Cooking Menu Notes on crab meat: 
  • Male crabs have larger claws than female ones
  • Always use fresh crab as freezing can change the texture

Summer Crab : Crab Custard Tart : 

 

Summer Crab

serves 4

Preparation 25 minutes plus 2+ hours chilling.

1 teaspoon powdered gelatine; 2 large crab claws;  225g(8oz) white crab meat; 125g(4oz) celery finely chopped; 2-3 teaspoons of hot horseradish; juice of 1 lemon; 1/4 - 1/2 teaspoon chili sauce; 175g(6oz) mayonnaise; 50g wild rocket; fresh basil; olive oil; balsamic vinegar; salt and ground black pepper. 

Cut the crab meat into large pieces. Line four 175ml/6fl oz dariole mould bases with baking paper. Soften the gelatine in a little water then heat gently to dissolve it in a small pan. Mix all the crab meat, celery, horse radish, lemon juice, chili sauce, mayonnaise and seasoning. Stir in the gelatine mix and place in the moulds. Cover and chill for at least 2 hours. 

After chilling, remove from the moulds and put on to serving plates. Garnish with the rocket and basil. Whisk the olive oil, vinegar and seasoning and pour over the leaves. Serve  immediately.


Crab Custard Tart:

serves 4 - 6 people

Pastry: 125g plain flour, 60g butter, a few leaves of lemon thyme.
Rub the butter into the flour. Season with salt, pepper and thyme and a spoon of water.
Chill. Roll out and lie a deep 20cm tin with the pastry. Chill. Blind bake on a baking sheet at 3750 for 15 - 20 minutes.

 

Filling: 200g freshly boiled (mainly white) crab meat, 290ml (/2 pint) double or whipping cream, 1 large egg and 2 egg yolks, pinch of saffron threads, 1 teaspoon coriander seeds, several pinches of fennel seeds, 1/2 teaspoon of thyme, a garlic clove, finely chopped, 50g piquillo peppers, basil & lemon.
Beat then soak the saffron in 1 tablespoon boiling water. Toast the coriander seeds in a dry pan. Pound the coriander seeds, garlic, fennel thyme and salt in to a paste. Add saffron, including the liquid. Bet the egg an yolks and mix with the paste.  Mix in the cream slowly.

Add the crab meat,  a squeeze of lemon, the diced peppers and 2 torn basil leaves. Leave for the flavours to mix.

When you are ready to cook, pour the filling into the baked pastry case and bake at 3500 for 40 minutes when it will have risen a little, look golden and have set slightly. Cool and serve.