food & drink Drsed Crab Metod
THIS presentation adds more elegance to eating crab than eating it out of a shell or a polystyrene cup at the seaside. My tip for finding those errant bits of shell in the meat: tip the meat onto a china or glass dish and shake. You will hear bits of shell as the meat lands back on the plate and they are then much easier to find.
serves 2 people Ingredients: 500g
6 tbsp 2 tbsp 1 tsp
fresh white crab meat mayonnaise ketchup
Good splash of Tabasco ¼ tsp
Worcester sauce mace
Freshly squeezed lemon or lime juice FOR THE REMOULADE: 250g
celeriac
2 tbsp 1 tbsp 2 tbsp 2 tsp 1 tsp
mayonnaise whole grain mustard
freshly squeezed orange juice parsly, chopped chervil, chopped
Salt and cracked pepper Extra pinch of mace for dusting
To make the remoulade, first julienne the celeriac. Do this by placing the celeriac on a chopping board, cut the top and bottom off and peel with a potato peeler. Slice as thinly as possible, preferably on a mandolin or using a potato peeler. Then slice each individual slice into strips as thinly as possible to resemble rice noodles. Place all the julienned celeriac in a bowl of cold water with ice to enhance the crispiness and give it bite. After 1 hour, drain and pat dry on kitchen paper.
In a bowl mix together the mayonnaise, mustard, orange juice, parsley, chervil and pepper. Add the celeriac to the mayonnaise mixture and mix well. Check the seasoning and adjust if necessary,
FOR THE MELBA TOAST:
4 slices of wholemeal bread (square) To prepare the toast, grill both sides of the bread and remove the crusts. Slice each piece of toast in half, effectively creating two thin slices out of each thick slice. Cut these into triangles and place under the grill, toast-side down. Stay by the grill as they will toast and curl up in seconds. Place 8 thin slices of toast on a piece of linen ready to serve.
TO DRESS THE CRAB: See page 58 for Wine Pairings 46
www.styleofwight.co.uk
Mix together the mayonnaise, ketchup, Worcester sauce, Tabasco, mace and lemon juice in a bowl. You will need a 2.5cm ring cutter (2.5cm deep) for the presentation. Place the cutter on the desired plate and fill it full of crab, spoon over one tablespoon of the mayonnaise mixture to the rim and smooth off with the back of a sharp knife. Remove the cutter by gently lifting off. Pile some of the celeriac next to the crab and sprinkle over a pinch of mace. Serve as it is or garnish with a small watercress and lambs lettuce salad.
Advertising: Call (01983) 861 007 with celeriac remoulade and mela toast by Food Editor Aneke Spacie
Part of a series for Style of Wight, Aneke Spacie shares with you her immense talent and creativity for twisting simple classic recipes into exquisite gourmet creations.
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