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Crab Trio

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This recipe comes to us from the Head Chef at Dolphin House Brazzerie, Devon, and it was one of our Recipe of the Month winners in 2012.

Crab Cakes
1 Large Potato
1 tbsp dill
1 tsp lemon zest
½ chilli deseeded and finely chopped
150g white crab meat
Seasoning
Egg, beaten
Flour
Panko Breadcrumbs

Crab Salad
1 tbsp finely chopped chives
2 tbsp finely chopped shallots
1 tsp lemon zest
1 tbsp lime juice
1 tsp mayonnaise
120g White Crab meat
1 tomato deseeded and cubed
150g shredded romaine/iceberg lettuce

Crab Risotto
15g Arborio Rice
½ pint Veg/Fish Stock
½ Glass White Wine
Knob of Butter
1 tbsp Brown Crab
Half a handful of grated parmesan

Crab Risotto – Method
Melt the butter in a pan and toss the rice until lightly toasted.
Add the wine until absorbed by the rice.
Start to add the hot stock a ladle at a time, add the next when the previous has been absorbed.
Just before the rice is fully cooked add the crab meat and incorporate.
Stir in the parmesan.

Crab Salad – Method
Arrange the shredded lettuce at the bottom of a ring mould.
Combine the remaining ingredients and layer on top of the lettuce.

Crab Cakes – Method
Wrap the potato in foil and bake in the oven for 35 minutes.
Once the potato is cold peel and crush.
Combine the potato, crab, dill, lemon zest and chilli.
Roll into a small ball.
Coat the ball in flour, then the beaten egg and coat in the breadcrumbs.
Deep fry until golden brown.

June 28, 2013 | Les Routiers UK

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