- 2 cucumbers
- 20g mustard seeds
- 200ml white wine vinegar
- 100g sugar
- 4 bay leaves
- 10 white peppercorns
- 2 star anise
- 10 coriander seeds
- 10g maldon sea salt
- 300g picked white crab meat
- 100g brown crab meat
- 2 egg yolk
- 5g Dijon mustard
- 5g white wine vinegar
- 200ml olive oil
- 100ml double cream
- 1 shallot – finely chopped
- 1/2 granny smith apple – peeled & diced
- 20g chopped chives
- 150g clarified butter
Potted crab with cucumber chutney
Tom De Keyser
10th January 2018
Potted crab with cucumber chutney
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 Potted crab with cucumber chutney recipe a try in your kitchen?
Ingredients
Method
To make the cucumber chutney:
1) Peel and de-seed the cucumbers and dice them into 1/2 cm cubes.
2) Place in a bowl and mix in the maldon salt.
3) Put in the fridge and leave for 6 hours.
4) Bring to the boil 200ml of white wine vinegar, the sugar, bay leaves, white peppercorns, star anise and coriander seeds, and reduce by a third.
5) Pass through a fine sieve and leave to cool.
6) In a frying pan, dry fry the mustard seeds until toasted.
7) Take off the heat and leave to cool.
8) Wash off the salted cucumbers and drain in a colander.
9) Mix together the mustard seeds, the cucumber and the vinegar. Mix and leave to one side.
To make the potted crab:
1) In a food processor, blend together the brown crab meat, egg yolks, Dijon mustard and white wine vinegar.
2) Then slowly add the olive oil to make a crab mayonnaise. Season with salt and pepper, pass the mixture through a fine sieve.
3) Whip up the double cream to soft peaks.
4) Fold together the crab mayonnaise, double cream, shallot, chives and apple.
5) Then fold in the picked white crab meat.
6) Season and spoon into ramekin moulds to set. Once set, cover with melted butter and place in the fridge.
7) Serve with toasted brown bread, the cucumber chutney and some chopped dill.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
