A royal egg and crab salad.
Boil the eggs, peel them both and grate the hen’s eggs.
Squeeze the crabmeat and incorporate the grated eggs, mix with just enough Mayonnaise to bind then add a little crème fraiche to lighten it up, fold in the chopped chives (leave the tips for garnish) and season with salt and pepper. Put into cylindrical rings 3.5cmx3.5cm.
Blend the brown crabmeat until smooth then add approximately 100g brown crab meat with a splash of Worcester sauce and put in a pipping bag.
Plate the crab slightly off centre, top with a little salad, the quail’s egg adjacent and an arc of piped brown crab to the side.