- 100g picked white Dorset crab meat
- 5g edible flowers
- Seaweed cracker (make the day before)
- 5g dried seaweed
- 50g sushi rice
- 1g salt
- Oyster Mayo:
- 2 rock oysters
- 50ml mayonnaise
Dorset crab with seaweed cracker, oyster mayo and flowers
Tom Cenci
16th September 2015
Dorset crab with seaweed cracker, oyster mayo and flowers
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 Dorset crab recipe with seaweed cracker, oyster mayo and flowers recipe a try in your kitchen? from Duck and Waffle
Ingredients
Method
Over cook the sushi rice in water until it’s very soft, drain off any excess water and blend in a food processor with the seaweed and salt until smooth
Spread out thinly onto a tray and dehydrate for about 4 hours until it just snaps
Take small pieces and deep fry till the seaweed puffs up, season with salt.
Pick through the crab to remove any shell, place into the fridge until needed.
Blend the mayo and oysters till smooth and taste for seasoning.
Season the crab heavily with black pepper, a little lemon and some salt
Arrange on the bottom of a plate and finish with the oyster mayo, seaweed crackers and edible flowers.
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.
