Snow crab with heirloom tomatoes, sea herbs and 'sea water' by chef Josh Overington

Royal Greenland

Royal Greenland

Standard Supplier 12th December 2018

Snow crab with heirloom tomatoes, sea herbs and 'sea water' by chef Josh Overington

Snow crab is is a true delicacy from the Northern Seas, where the cold surroundings gives the crab time to develop intense and delicate flavours. Why not try this Snow crab recipe with heirloom tomatoes, sea herbs and 'sea water' by chef Josh Overington, Le Cochon Aveugle?


  • 1kg Snow Crab (cooked)
  • 500g Heirloom tomatoes
  • 3 tsp Elderflower vinegar
  • sea salt
  • Sea Water
  • 1kg san manzano tomatoes
  • 1 bunch basil
  • 1 lemon
  • 100g dulse
  • 100g mara sea weed
  • 100g kombu
  • Sea herbs/vegetables such as sea purslane/sea aster/samphire


Snow crab:
Pick the white meat from the crab claws, being careful to keep the meat intact. Portion into bitesize pieces.
Sea Water:
Blend the tomatoes and basil together. Hang the pulp in a jam muslin for 12 hours/overnight to strain through the clear tomato water. Bring the tomato water up to 65 degrees. Add the three sea weeds and the zest of one lemon. Leave to infuse for 2 hours. Strain the sea weeds and set aside at room temperature.
Blow torch the tomatoes to blacken and then peel the skins. Portion the tomatoes in to a variety of shapes and bitesize pieces. Season with sea salt and elderflower vinegar and leave the tomatoes to marinade at room temperature.
Blanch the sea herbs in boiling water and then immediately cool in iced water. Set aside for garnish.
To serve:
Place the tomatoes and crab delicately in a wide, shallow bowl. Gently pour sea water over the tomatoes, just enough to half cover them.
Finish by placing the sea herbs around the dish and serve.

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