Made by Angela...
This recipe celebrates one of, if not our favourite ever ingredients - Brown Crab.
This recipe was demoed by Angela at the Bristol Foodies Fair and is a take on the 'Crab Three Ways' that she presented to Charles Campion on the BBCOne show, Masterchef - which he loved by the way!
125ml Double Cream
1 Egg Yolk
11g Parmesan Cheese
100g Brown Crab Meat
50g White Crab Meat
5 Tarragon Leaves
1tsp Grated Grapefruit Zest
Pinch of Cayenne Pepper
Pinch of Mace
Salt & Pepper
Heat the double cram and parmesan with the spcies in a bowl, over simmering water (bain marie). Stir until all of the cheese is melted and allow to cool slightly.
Meanwhile beat the egg yolk with the brown crab meat and add chopped tarragon and grapefruit zest. Pour a little of the cream/cheese mixture into the egg a mix. Keep doing this bit by bit, until all of the cream is in the mixture. now fold in the white crab meat - taste and season accordingly.
Pour the mixture into ramekins and place in a roasting tin that is half full of boiling water. Place in the oven at 150c for 25-30 mins - they should bet set, but with a slight wobble to them. Remove and allow to cool - then place in the fridge.
50g Unsalted Butter
50g Plain Flour
50g Egg Whites (about two eggs)
50g Brown Crab Meat
1-2tsp Fennel Seeds
Pinch of Cayenne Pepper
For the Tuiles, start by toasting the Fennel Seeds - heat a little butter in a small saucepan until nutty brown and add the fennel seeds - cook for a few minutes.
Put Plain Flour and season with cayenne - add the egg whites, the fennel butter and brown crab meat to the flour and whisk (using a Kitchen Aid, if possible). Bind to a paste (if too thick, add water; if too thin, add a little more crab. Cover and leave to rest for 30 minutes.
To cook the tuiles, spread the mix thinly on a baking sheet lined with silicon paper, using a pallet knife - don't worry if you have holes - it will look better! Bake for 5-8 minutes at 180c until golden and crisp - cool on a wire rack.
Grapefruit and Fennel Salad
1/2 Pink Grapefruit
3 Tarragon Leaves
1/2 Fennel Bulb
Segment the grapefruit, making sure not to take any of the pith that comes with it - then chop into small pieces. Thinkly slice the fennel (you can use a mandolin if you feel brave) and chop up the tarragon.
Add the pot of crab custard to the centre of the plate (if small) or create a fancy quennelle; or do it like me and just dollop it on!
Surround the crab with the sliced fennel, grapefruit and tarragon - and bedeck the whole thing with a crab tuile or three - delicious!
Crab Custard with Crab Tuiles...
Angela's Crab Custard and Crab Tuile recipe...
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What do you think of this Baked Crab Custard Recipe from Marsala Rama? Let us know what you think!
Crab Custard with Crab Tuiles - a rich dish, but equally moreish