Muncaster crab, hen’s egg, tossed salad and English mustard mayonnaise


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Beer battered crab claws

  • 100g of beer batter
  • 40g of corn starch
  • 40g of self-raising flour
  • 40g of cornflour
  • 150ml of bitter
  • 1 pinch of salt

Brown crab balls

Lemon dressing

  • 30ml of lemon juice
  • 1 pinch of salt
  • 1 pinch of sugar
  • 75ml of rapeseed oil


English mustard mayonnaise

Little gem lettuce

Mix all the ingredients for the beer battered crab claws and place in the espuma gun. Take the four crab claws and lightly flour
  • 40g of corn starch
  • 40g of self-raising flour
  • 40g of cornflour
  • 150ml of bitter
  • 1 pinch of salt
  • 4 crab claws
Charge the gun and foam the batter into a bowl. Place the claws into the batter and fry at 180°C for 1 minute until light and crispy. Keep warm and reserve
To make the brown crab balls, mix together the brown crab meat and the lemon juice and season. Shape the crab mix into 4g balls
Lightly dust the crab balls with flour, dip them into the beaten egg and then roll them through the breadcrumbs. Fry the balls in the deep fat fryer until golden at 170°C
  • 50g of flour
  • 1 egg
  • 50g of breadcrumbs
Meanwhile, make the salad dressing by mixing the lemon juice, salt, sugar and rapeseed oil together in a bowl
Make the mustard mayonnaise by mixing all of the ingredients in a bowl - you can use shop bought mayonnaise or make your own using our how to. Set aside
Prepare the little gem lettuce. Remove all the outer lettuce leaves until just the lettuce heart is left. Blanch for 5 seconds in boiling water and dry on kitchen paper. Brush the hearts with butter and quickly grill in a very hot grill pan for 10-15 seconds, reserve. Rinse and wash some of the nicer leaves for the salad, about 4 per portion
To plate, place the little gem lettuce in the centre of the bowls, place the white crab meat on top of the little gem lettuce. Put all of the salad ingredients on the plate and dress with the lemon dressing. Finish with the eggs, some shredded sorrel, brown crab meat balls, beer battered crab claws and a quenelle of the mustard mayonnaise
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