• 1 large crab

  • 150g (5 oz) Jerusalem Artichokes, peeled and cut into 1cm slices (1/2 in slices)

  • 25g (1 oz) unsalted butter

  • 1 sprig thyme

  • Juice of 1 lemon

  • dash of rapeseed oil

  • Juice of 1/2 lemon

  • 1 teblespoon dijon mustard

  • 2 eggs, cooked for 8 minutes and peeled


  • 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.

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