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http://www.lifestylefood.com.au/recipes/11945/warm-potted-cromer-crab-with-norfolk-samphire-in-a-caper-sauce-poached-duck-egg-on-toast-and-crab-ca

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Warm Potted Cromer Crab With Norfolk Samphire In A Caper Sauce, Poached Duck Egg On Toast And Crab Cakes

Hairy Bikers Norfolk County Cook Off recipe ...

Ingredients

  • Ingredients for potted crab

  • 2 or 3 dressed crabs

  • 250g unsalted butter

  • 1 small shallot, chopped fine

  • pinch mace and pinch cayenne pepper

  • ½ tsp nutmeg

  • 1 tsp lemon juice

  • ½ lemon, zested

  • 1 pack micro cress

  • Ingredients for samphire

  • 250g (a good handful)

  • 4tbsp white wine

  • 75g unsalted butter

  • 1 tbsp extra small capers (rinsed)

  • 1 tbsp finely chopped fresh parsley

  • Ingredients for poached egg on toast

  • 4 slices of good bread

  • 50g butter

  • 4 duck eggs

  • splash of white wine vinegar

  • Ingredients for crab cakes

  • 1 dressed crab

  • 1 tbsp finely chopped fresh parsley

  • ½ tsp english mustard

  • ½ tsp worcester sauce

  • 1 duck egg yolk, beaten

  • 1 tbsp crème fraiche

  • 1 tsp lemon juice

  • ½ lemon, zested

  • 2-3 tbsp breadcrumbs, made from stale white bread plus more for coating

  • 2 tbsp flour

  • 1 duck egg, beaten

  • 2 tbsp vegetable oil for frying

  • Ingredients for lemon mayonnaise

  • 3 duck egg yolks

  • 1 tbsp dijon type mustard

  • 1 tbsp lemon juice

  • 400ml rapeseed oil

Method

  • Method for potted crab:

  • 1.

    First separate the white and brown meat of the crab and set aside.

  • 2.

    Heat the butter in a pan until it foams and then pass it through a strainer - you will be left with the scum in the sieve and clarified butter in the bowl.

  • 3.

    Put the clarified butter into the pan and add the mace, shallot, nutmeg, cayenne pepper, lemon juice and zest.

  • 4.

    Bring this to a very slow simmer and leave to infuse for 15 minutes.

  • 5.

    Remove from the heat, sieve again.

  • 6.

    Pour this spiced clarified butter onto the white crab meat and mix well.

  • 7.

    Preheat the oven to 150°C/300°F/Gas 2.

  • 8.

    Grease 4 small dariole moulds and line with cling film.

  • 9.

    Half fill each mould with white crab meat, pressing down well.

  • 10.

    Spoon on a layer of brown crab meat and press down.

  • 11.

    Finish with a further layer of the white crab meat, again pressing down well.

  • 12.

    Cover each mould with cling film then place in a roasting tin and pour in boiling water to come half way up the side of the moulds.

  • 13.

    Place in the oven for about 15 minutes.

  • 14.

    Remove from the oven and allow to cool slightly before peeling off the cling film and turning out.

  • Method for samphire:

  • 1.

    Bring a pan of lightly salted water to the boil, then add the samphire and cook for 2-3 minutes.

  • 2.

    Drain and refresh in iced water.

  • 3.

    Heat the wine in a sauce pan and reduce for a couple of minutes.

  • 4.

    Carefully whisk in the butter.

  • 5.

    Add the samphire, capers, parsley, salt and black pepper and warm through.

  • Method for poached egg :

  • 1.

    Everyone has their own ideas about the perfect poached egg - here is ours.

  • 2.

    The most important thing is to use good fresh eggs.

  • 3.

    Get a frying pan preferably with deep straight sides.

  • 4.

    Fill it two thirds full with water.

  • 5.

    Bring it to the boil and add the vinegar - not too much or it will taste.

  • 6.

    Crack the egg onto a saucer, whisk the water around and slide the egg into the water.

  • 7.

    With a big spoon wrap the white around the yolk so it’s nice and tidy and cook for about 4 minutes.

  • 8.

    Remove with a slotted spoon and plunge into iced water.

  • 9.

    Dry on kitchen role and set aside.

  • 10.

    When ready to serve, plunge the poached egg into boiling water for 30 seconds.

  • 11.

    Meanwhile, cut for rounds of bread with a pastry cutter, toast them and spread with some butter.

  • Method for crab cakes:

  • 1.

    Mix together the crab, parsley, mustard, Worcester sauce, beaten egg, crème fraiche, lemon juice and zest.

  • 2.

    Take care not to break up the crab too much.

  • 3.

    Add the breadcrumbs (adding a little more if necessary until you have a thick paste) and mix well.

  • 4.

    Season to taste.

  • 5.

    Shape into small, flattened walnut-sized cakes.

  • 6.

    Dust with flour, dip in beaten egg and coat with breadcrumbs.

  • 7.

    Place the crab cakes on a baking tray lined with silicon paper for about half an hour in the fridge to chill.

  • 8.

    Heat the oil in a frying pan, add the crab cakes and fry on each side until golden and hot through.

  • Method for mayonnaise:

  • 1.

    Whisk the egg yolks.

  • 2.

    Whisk in the mustard and the lemon juice.

  • 3.

    Slowly add the oil whilst whisking - a little electric hand whisk will be fine for this until the mixture thickens into a lovely mayonnaise.

  • 4.

    Season with salt and black pepper.

  • To serve:

  • 1.

    Place the potted crab at the top of the plate.

  • 2.

    Place the toast to one side and top with a poached egg.

  • 3.

    Pile the samphire to the other side and set 3 crab cakes on top.

  • 4.

    Spoon the sauce from the samphire pan around the plate.

  • 5.

    Finish with a few small blobs of mayonnaise around the edge and a sprinkling of micro cress.

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