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

servings4
60 minutes

Ingredients

Crab

  • 4 crab claws
  • 100g of white crab meat
  • 4 bantam eggs, boiled for 3 minutes and refreshed
  • flour

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

  • 70g of brown crab meat
  • 1 egg, beaten
  • 50g of flour
  • 50g of breadcrumbs
  • 1 dash of lemon juice
  • 1 dash of salt
  • pepper to season

Lemon dressing

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

Salad

  • 16 vine tomatoes, blanched and peeled
  • 40g of spring onions
  • 80g of radishes, finely sliced
  • 40g of cucumber, peeled and deseeded, cut into 5mm batons
  • 50g of samphire
  • 40g of onion, diced
  • 1 handful of sorrel, finely shredded

English mustard mayonnaise

  • 80g of mayonnaise
  • 1 1/2 tbsp of crème fraîche
  • 3 tsp English mustard
  • 1 dash of lemon juice

Little gem lettuce

  • 4 little gem lettuces
  • 50g of butter
  • 1 pinch of sea salt

Method

1
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
2
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
  • 100g of beer batter
3
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
  • 70g of brown crab meat
  • 1 dash of lemon juice
  • 1 pinch of salt
  • pepper to season
4
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
5
Meanwhile, make the salad dressing by mixing the lemon juice, salt, sugar and rapeseed oil together in a bowl
  • 30ml of lemon juice
  • 1 dash of salt
  • 1 pinch of sugar
  • 75ml of rapeseed oil
6
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
  • 80g of mayonnaise
  • 1 1/2 tbsp of crème fraîche
  • 3 tsp English mustard
  • 1 dash of lemon juice
7
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
  • 4 little gem lettuces
  • 50g of butter
  • 1 pinch of sea salt
8
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