By Head Chef Tony Carr
Tian of Crab
Tian of Crab
We are blessed with an abundant supply of fish and shellfish here in Devon and crab has to be one of
While it is delicious served simply in its shell with a salad and brown bread and butter, it also works well with some added zing! This tian of crab makes an impressive dinner party starter, and this recipe is enough for six portions.
700gm fresh quality white crab meat
150gm brown crab meat
1 tsp tomato ketchup
1 tsp Worcestershire Sauce
2 tsp English mustard
3 gelatine leaves
Juice of one lemon
1 slice brown bread, crusts removed
50 ml vegetable oil
50ml olive pil
Salt and pepper
Put the brown crab meat with the tomato ketchup, Worcesterhsire Sauce and mustard into a blender and liquidise until smooth.
Soak the leaf gelatine in cold water until softened, then squeeze out excess water and dissolve in half the lemon juice in a saucepan over a low heat. Once dissolved, remove from the heat, pass through a sieve and add to the blender, along with the brown bread, broken into pieces. Process the mixture again and season with salt and pepper. Continue blending, slowly, and gradually pour in the two types of oil. When the mixture is smooth, scoop it out into a suitable container and refrigerate for at least four hours.
When you are ready to serve, simply mix the white crab meat with the remaining lemon juice, season with salt and pepper. Allow just over 100gm of crab meat per person and press it into a 2.5” ring. Then spread the brown crab mixture on top. Gently remove the ring, pressing down on the crab to prevent it lifting with the ring.
Serve with brown bread and butter.