Crab Recipe
Category
Mains
Servings
2
Cook Time
15 minutes
Makes two baked Crabs.
Serve with an ice cold French white like a Picpoul, Sancerre or Poully Fume. Some toasted sourdough and wedge of lemon.
Author:Lenny Carr-Roberts. Chef Patron/Director. The Fox - Crawley
Ingredients
Two Dressed Portland Shellfish Crabs
50ml olive oil
1 banana shallot Finely diced
1 cloves garlic minced
1 tbsp Dijon mustard
1 tbsp horseradish cream
200ml double cream
Salt and pepper
Pinch cayenne
100 Ml medium Sherry
Small bunch parsley chopped
Zest and juice of 1 lemon
Two handfuls of fresh bread crumbs
100g freshly grated Parmesan
Directions
Large bottomed deep frying pan on stove medium heat. Add olive and shallot and cook for 5 minutes without colour. Then add garlic for 1 min
Turn heat up, and deglaze the pan with the Sherry, let reduce by half and turn heat down
Add mustard, horseradish, lemon zest and juice, cayenne and cream, bring to a simmer and reduce by 30%.
Add a good pinch of sea salt, and a good grind of black pepper add the dark meat first and heat through for 2 minutes
Finally add the white meat, the parsley and check the seasoning. Gently fold, until warm on the low heat. Add a little more cream if too thick.
Spoon back into shells, top with bread crumbs and Parmesan and place under a medium grill for 3-5 minutes until golden brown.
Serve with an ice cold French white like a Picpoul, Sancerre or Poully Fume. Some toasted sourdough and wedge of lemon.