- 450g brown crab meat
- 1 tbsp ketchup
- 1/2 tbsp Dijon mustard
- 1/2 tbsp horseradish cream
- Juice of 1/2 lemon
- 1tsp anchovy essence/6 whole anchovies
- 2tbsp cognac
- 2tbsp olive oil
- Salt&cayenne pepper
Crab vinaigrette
steve bennett
6th February 2012
Crab vinaigrette
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 vinaigrette recipe a try in your kitchen? Nice use of the brown meat from a crab, obviously goes well with salads of the white meat, or cured salmon etc.
Ingredients
Method
Purée all together, then pass through a fine sieve.
Pour into a squeezy bottle, keep chilled until ready to use.
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