If there one dish that brings all of Northern Ireland together this has to be up there!
Ingredients:
1 Large Brown Cock Crab approx. 1 kg
600g Comber Earlies
12 Spears of Northen Irish asparagus
50g Rape Seed Oil
Juice ½ Lemon
30g Sea Purslane
12 Sea Beet Leaves
40g Samphire
20g Lemon Balm
30g Dulse
Dressing:
100ml Chardonnay Vinegar
200ml Pomace Oil
2 Cloves garlic
1 Shallot
2 Sprigs Tarragon
Salt and pepper
Mix all together and allow to sit for 24hours before use
Crab Mayonnaise
4 Egg Yolks
50ml White Wine Vinegar
50ml Dijon mustard
100G Brown Crab Meat from the crab
250ml Neutral Rapeseed Oil
Salt
Smoked Paprika
Cayenne pepper
Whisk the yolks, vinegar, mustard and brown crab meat together, drizzle in the oil and emulsify, season to taste
Method:
Dressing
Mix all together and allow to sit for 24hours before use
Crab
Bring a large pot of water to the boil and season with salt, you need quite a lot of salt in need to taste of the sea. When it boiling drop in you crab and cook for 12 to 15 mins, drain and allow to cool.
Now to prepare your cooked crab, remove all of the legs and with short sharp taps with a clean hammer, crack the shell and remove the white meat. Turn the body of the crab over push up the main body and the shell will pop off, drain any water and scrap the shell to remove the brown meat for the mayonnaise.
Give the main body a wash, remove the dead man’s fingers (the gills) and pick the remaining white meat.
When you have all the crab, season and dress with the rapeseed oil and lemon juice.
Crab Mayonnaise
Whisk the yolks, vinegar, mustard and brown crab meat together, drizzle in the oil and emulsify, season to
taste
Asparagus and sea herbs
Peel and cook the asparagus, in boiling water refresh, wash and clean all of your sea herbs for your plate.
Comber potatoes
Boil your potatoes until cooked, drain and slice while still warm and mix with half or your dressing and dulse
To serve:
Plate still warm potatoes on the plate, cover with the dressed white crab, a few spoons of the brown crab mayonnaise, cover with the sea herbs, asparagus and dulse .
Allergens:
Shellfish, Crustaceans, Sulfates, Eggs
