Crab with bilberries and almond milk

  • 4
  • 60 minutes plus 1 day to prepare the almond milk
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Leo Carreira combines fresh white crab meat with a sweet and fruity bilberry sauce and a creamy, nutty almond milk purée. He serves the little snack on a cracker simply made from spring roll wrappers. The almond milk needs preparing the day before so do plan ahead.

First published in 2022
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Almond milk

  • 300g of almonds
  • 1l water
  • 2g of fine salt
  • 60g of kuzu, or arrowroot
  • 50ml of extra virgin olive oil


  • 2 spring roll sheets
  • butter, melted, for brushing


To serve


  • Blender
  • Piping bags



Begin with the almond milk the day before. Blend the almonds with the water and salt in a powerful blender for 5 minutes. Pass through a fine sieve into a container, then leave to sit and settle in the fridge for 6 hours – don't agitate the mixture to allow all the sediment to sink to the bottom


After this time, gently pour the almond liquid into a pan, leaving the sediment in the bottom of the container. Add the kuzu and cook gently whilst stirring constantly until the mixture becomes very thick. Leave to rest in the fridge overnight

  • 60g of kuzu, or arrowroot

The next day, blend the set almond milk into a purée with the olive oil and an extra pinch of salt. Transfer to a piping bag and reserve in the fridge

  • 50ml of extra virgin olive oil

To make the crackers, preheat an oven to 175ºC/gas mark 4. Cut the spring roll sheets into 4cm x 6cm rectangles and place on a tray – you want 4 rectangles in total. Brush each one with melted butter and place in the oven for 5 minutes or until golden brown and crisp. Sprinkle with a pinch of lactose powder

  • 2 spring roll sheets
  • butter, melted, for brushing

Place the bilberries in a blender and blitz, adding in a little oil to bring it together into a jam-like paste. Transfer to a piping bag


Pick through the crab meat carefully to check for any small pieces of grit or shell, then season with a pinch of salt


To serve, pipe the almond milk onto each crisp, then add the crab. Pipe the bilberry over the top in a zigzag pattern. Finish with a sprinkle of nori powder

First published in 2022

An alumnus of Mugaritz and Nuno Mendes' Viajante, Leo Carreira is carving his own trailblazing path and rethinking how fish and seafood should be prepared and cooked at The Sea, The Sea in Hackney.

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