Crab, Jerusalem Artichoke and Oca Leaf

Scott Smith

Scott Smith

7th November 2016
Scott Smith

Crab, Jerusalem Artichoke and Oca Leaf

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab, Jerusalem Artichoke and Oca Leaf recipe a try in your kitchen? This is my recipe for ⁣Crab, Jerusalem Artichoke and Oca Leaf.


  • ⁣Live brown crab 1 (about 800g)
  • Jerusalem artichoke 1.5kg
  • Beef fat 200g
  • Lemon 1
  • Oca leaf 50g
  • Natural yogurt 150g
  • Salt to taste


Serves 4
⁣Prepare the crab. Drive a large cooks knife
through the soft part on the underside of the crabs head and cut the knife down through the head to kill humanly. Open the flap part of the shell and pierce
the underside. This will help to release the meat after cooking.
Boil a large pan of water and season with salt
until you can taste the salt content and once at rapid boil, put the crab in for 8 minutes. Remove and then allow to cool.
Crack the shell and claws and remove all the white and brown crab meat, store in two separate bowls.
Add the yogurt to the brown crab meat and season
to taste with salt.
Take 4 of the artichoke and cook lightly in salted water until tender for about 10-15 minutes. Cut them into quarters lengthways, toss in a little oil, season with salt and bake in a hot oven at
260 degrees for 10 minutes until the skin has become crisp.
Take another 2 of the artichokes and slice very
thinly on a mandoline of with a very sharp knife. Deep fry these at 160 degrees in oil until crisp and brown. Tip onto a tray with kitchen paper and season.
With the remaining artichokes, cut them into
even sized pieces about 1 inch dice and cook them in the beef fat for about 40 minutes until very tender. Blend in a processor, adding a little water if needed, until very smooth. Season and allow to cool.
To plate:
Put 3 tablespoons of the artichoke puree around the centre of the plate.
Season the white crab meat with lemon juice and a little salt and place around the puree.
Dress the crab and plate with the brown meat mixture.
Top with the roasted artichoke, artichoke crisps
and finish with a garnish of the oca leaf.

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