Potted crab with cucumber chutney

Tom De Keyser

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

  • ⁣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

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.

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