Trio of Wells Crab

By Scott Dougal, Wells Crab House

I have aimed the following at serving between 4 and 6 people depending on how big your crabs are and the size of your serving bowls

FOR THE CRAB MOUSSE ON TOAST

INGREDIENTS

METHOD
1. Soften the gelatine sheets in cold water for a few minutes then whisk in the hot water
2. Add all other ingredients and gelatine mix – except cream – to a food processor and blend on high for a minute
3. Chill the mix for 20 mins in a fridge
4. Whisk cream in a bowl until, forms stiff peaks
5. Gently fold the crab mix into cream until fully combined
6. Put the mixture into a piping bag and refrigerate for a minimum of 4 hours
7. Cut the bread slices into 8 discs (use a pastry cutter) and sprinkle with a little oil and salt
8. Place the bread in the oven at 180 for 8 minutes to crisp, then leave to cool completely
9. Once ready to plate, pipe a nice swirl of the mousse onto each toast and garnish with sprinkles of herbs

FOR THE CRAB AND AVOCADO VERRINE

INGREDIENTS

METHOD
1. Sweat shallots in a little oil until translucent
2. Mix with crab meat, dill, nutmeg, yoghurt, butter and seasoning
3. Using a spoon, spread the mixture into the glass tumblers until halfway up the glass, reserve the rest of the mix in the fridge
4. Slice the avocados in half and remove the stone. Scrape the flesh into a food processor
5. Add the salt, olive oil and ascorbic acid (or lemon juice and zest) and blitz for 3 minutes. You will have to stop to scrape the mix down to the blades every 30 seconds
6. Once smooth, remove the avocado mix and using a heavy spoon push through a sieve
7. Using a spoon (or a piping bag) add a layer on top of the crab mix, leaving 2cm at the top
8. Use the remaining crab mix to top the glasses off, ensuring no avocado is exposed to the air or it will go brown. Top with a garnish of pea shoots or something of your choice
9. Refrigerate until needed

FOR THE CRAB NEWBURG POT

INGREDIENTS

METHOD
1. Warm the milk and cream together in a pan
2. In a separate pan, melt the butter over a low heat. Once fully dissolved, add the flour and stir constantly until butter and flour fully combined and starting to lightly brown
3. Add the warm milk and cream, mustard powder, paprika, sherry, brandy, lemon juice, lovage, zest and a pinch of salt and pepper
4. Keeping on a low heat, whisk continuously until smooth and starting to thicken. Add the meat from the crabs and the beaten eggs. Still over a low heat, stir with a wooden spoon until combined. Check for seasoning, adding more salt and lemon juice if needed
5. Remove from heat, still stirring until cooled slightly. Spoon into the cleaned crab shells from this and the other dishes and top with sprinkles of Goats cheese
6. Place under a hot grill until the cheese has melted and is starting to colour

To assemble the trio place the three dishes on a plate and accompany with some nice fresh crusty bread

See Scott at the East Anglian Game and Country Fair
Cookery Theatre on Sunday April 28 at 10:30