Devonshire crab, smoked haddock and Granny Smith apple

Not yet rated

By focusing on the key ingredients in this beautifully light crab starter recipe, Claude Bosi really allows the sublime flavours of the sea to shine, pairing the delicate flavours of Devonshire crab with the freshness of sea herbs, the sharpness of Granny Smith apple and a subtle smokiness from the haddock. Check out our useful video for advice on removing the meat from a crab.

First published in 2015
discover more:





  • 1 crab, approximately 2kg

Crab reduction

Crab bavarois

  • xanthan gum
  • 350g of whipping cream, whipped to soft peaks
  • 3 bronze gelatine leaves

Smoked haddock consommé jelly

To serve


  • Hand blender
  • Piping bags
  • Cooking thermometer
  • Blender


Place the crab in the freezer until it is insensate
When ready to cook, remove the crab from the freezer and turn it over. Locate the v-shaped flap on the belly of the crab and drive a sharp knife or screwdriver inside – this will kill the crab
Cook the crab in boiling salted water for 12 minutes then cover with ice and leave to cool
  • 1 crab, approximately 2 kilos
Preheat the oven to 180°C/gas mark 4
Once cool, remove the brown crab meat and white crab meat separately and reserve in the fridge
To make the crab reduction for the bavarois, place the crab shells in a bag or kitchen cloth and break them up using a rolling pin
Transfer the broken pieces of shell to a tray and roast in the oven for around 30 minutes, until browned
In a large saucepan, sweat down the carrot, onion, celery and garlic, then add the tomato paste and the crab shells
Cover with water and simmer for 1 hour. After this time, strain the shells through a very fine sieve and reduce to a glaze consistency
To make the bavarois, dissolve the gelatine in 50g of the crab reduction by warming it slightly. Mix 200g of the brown crab meat with a little xanthan gum and blitz with a hand blender until smooth
  • xanthan gum
  • 350g of whipping cream, soft peaks
  • 2 bronze gelatine leaves
Add the blended brown meat to the reduction, then fold through the whipped cream. Transfer to a piping bag and set aside in the fridge until ready to serve
To make the consommé, begin by making a dashi stock. Place the water and kombu in a pan and cook at 65°C for 1 hour. After this time, increase the heat to 80°C and add the bonito. Pass the mixture through a fine sieve and leave to cool to room temperature
  • 1l mineral water
  • 1 sheet of kombu
  • 12g of bonito flakes
Once the stock has cooled, blitz the haddock with the egg whites in a blender and mix with the stock
Place over a medium heat, whisking from time to time until the egg rises to the top to create a raft
Cook until the broth is completely clarified and the raft is firm, then carefully ladle out the consommé. Season with 50g of dashi per litre of consommé and add 1 leaf of gelatine per 150ml of consommé. Leave to set in a tray, then transfer to a piping bag
  • 50g of dashi
  • 1 bronze gelatine leaf
To serve, pipe the bavarois into the bottom of a glass and add a layer of crab meat. Pipe the jelly on top and garnish with the sea vegetables, herbs and diced apple
First published in 2015

A legend amongst his peers and known for combining highly skilled classical techniques with the world’s best produce, Claude Bosi is one of the best chefs in the UK today.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more