- 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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
