Beautiful British brown crabs are available from Frosts, Smelly Alley, Reading or Gabriel Machins, Falise Square in Henley. Alternatively pick up a dressed crab or a pot of frozen crabmeat from the supermarket. Without doubt, fresh crabs, alive & kicking, are best – you can make a hearty bisque with the shells. Besides we should support the high street & its shopkeepers. A 1kg crab will yield enough meat for 2 or 3 portions – allow 100g white crabmeat per person.
1 tsp English mustard
1 tsp Worcestershire sauce
1 tsp tomato ketchup
150g brown crabmeat
3g leaf gelatine
Juice of half a lemon
100g day old brown bread, crusts off
100ml olive oil
Salt & pepper
You will need 600g white crabmeat for 6 portions – in the photo I’ve made a little celeriac coleslaw to accompany.
Spoon the white crabmeat into a ring mould, topping with the crab & tomato mayonnaise. Carefully lift of the ring mould.
For the Celeriac Coleslaw: I have grated a peeled piece of celeriac on a mandolin & dressed it in lemon juice & sea salt with a 50/50 mix of mayonnaise & grain mustard.