Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Recipes

Advanced Search

Site Search

Recipes
Chicken Recipes Italian Recipes Jamie Oliver Recipes Cocktails
Advanced Search
Recipes from:


Recipes must have:
Recipes
Rick Stein Nigella Lawson Peter Evans Iron Chef
Richard Corrigan

Crab with Dressed Jerusalem Artichokes

Serves 2

Ingredients

Measurement Conversion Calculator

Method

  1. Bring a large pan of salted water to the boil and cook the crab for 15 minutes.
  2. Remove and refresh in iced water.
  3. Crack the shells open and remove the brown and white crab meat (use the shells and juice for stock of course).
  4. Meanwhile, bring a small pan of salted water to the boil and add the butter, lemon juice and thyme.
  5. Turn the heat down and add the sliced Jerusalem artichokes and cook on a gentle heat for 5-6 minutes until they have a soft bite. Drain well.
  6. Combine oil, lemon juice and mustard in wizz in a food processor until well-combined.
  7. Place dressing into a small bowl, add crumbled egg yolks and grated or finely chopped egg whites. Stir to combine.
  8. To assemble, place Jerusalem artichokes on a plate in circle. Place picked crab meat in the centre and drizzle with egg mixture.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

Recipe Sources

More Recipe Collections

More Recipe Collections

More Recipes

More Recipes

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry

Browse Recipes By...

More Recipe Collections
More Celebrity Chefs