Christoffer Hruskova's Dorset crab is a fantastic recipe to make if you are looking for a remarkably colourful and unique crab dish. The sweetness of the carrot marries well with the crab meat in this seafood starter. This is a challenging recipe to test your cookery skills.
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Start on the crab by bringing a large pot of salted water up to a boil. Reduce to a simmer and drop the crab in the water, cooking for 5 minutes per kg
1 dorset brown crab
Remove from the water and place on a tray to cool. Once cool pick out all the white meat and set aside for later use
For the buckthorn jelly, combine the carrot juice, buckthorne juice and agar agar in medium sauce pan and bring to a boil while stirring. Once the agar agar is dissolved, remove from the heat and add the gelatine. Pour onto a suitable tray to create a thin layer and set in the fridge
230ml of carrot juice
20ml of sea buckthorn juice
2.6g of agar agar
7g of gelatine
For the buckthorn broken gel, bring the carrot juice to the boil with agar until dissolved, cool down and leave it in the fridge to firm
200ml of carrot juice
2.5g of agar agar
Once set, blend the hard jelly at a medium speed while adding the sea buckthorn juice. Pour the set gel in a squeeze bottle and leave in the fridge before serving
0ml of sea buckthorn juice
Start on the rye crisp by removing the crust and slicing very thinly. Dry the rye in the oven at 90-100°C for 20 minutes or until very crispy. Remove from the oven and brush with the melted butter, return to the oven at 100˚C and heat until golden
1 loaf of rye bread
100g of butter
Cut the jelly sheets into sheets 14cm x 10cm; roll the picked seasoned crab meat inside the jelly, dress with broken gel, rye crisp and herbs
2 2/3 handfuls of stone crop
2 2/3 handfuls of sea purslane
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