Dorset crab with seaweed cracker, oyster mayo and flowers

Tom Cenci

Tom Cenci

16th September 2015
Tom Cenci

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


  • 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


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.

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