Wednesday , October 27 2021

Trio of Wells Crab

Scott-D-bio-picBy 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



Meat from 2 Wells dressed crabs, retaining and cleaning the shells
45ml of cold water
2 gelatine sheets
30ml of hot water
60ml of mayonnaise
1tsp of chopped chives
1tsp of chopped dill

1tsp of finely chopped onion
1tsp of lemon juice
Few drops of Tabasco Sauce
60ml of double cream
Pinch of paprika
Pinch of salt
2 slices of Melba toast
Olive Oil

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
Place the bread in the oven at 180 for 8 minutes to crisp, then leave to cool completely
Once ready to plate, pipe a nice swirl of the mousse onto each toast and garnish with sprinkles of herbs



Meat from 2 Wells dressed crabs, retaining and cleaning the shells
2 ripe avocados
1tsp of salt
50ml of olive oil
4g of ascorbic acid or the juice and zest of 2 lemons
2 finely chopped shallots

1tbsp of dill
1tbsp of natural yoghurt
50g of melted butter
Pinch of grated nutmeg
Pinch of salt and pepper
4 small glass tumblers

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
Slice the avocados in half and remove the stone. Scrape the flesh into a food processor
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
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
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
Refrigerate until needed



Meat from 2 Wells dressed crabs, retaining and cleaning the shells
50g of butter
150g of plain flour
100ml of milk
100ml of double cream
1tsp of mustard powder
1tsp of smoked paprika
1tbsp of finely chopped lovage (or tarragon if lovage is not available

100ml of Sherry (ideally a rich one, like Bristol Cream)
100ml of Brandy
2 eggs, beaten
Juice and zest of 1 lemon
Some goats’ cheese crumbs
Salt and pepper to taste
4 Crab shells

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

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