This was my starter for the York Young Chefs competition. This photo was my practice of the dish (that's why the toasts are a bit burnt!), unfortunately I didn't get any photos there! I actually served it on a long slate with a drizzle of balsamic, I also used different bread for the crostinis and I served it with a Langoustine instead of King Prawns. This starter got 10/10 for presentation in the form that I presented it in the competition and the judge also said the taste of the crab was excellent and he would happily order and pay for that in a restaurant - so that made me happy!
Ingredients (serves 2):
The white meat from about 2 Whitby Crabs, checked for any bits of shell
About 90g Wensleydale butter
1/2 Red chilli, deseeded and finely chopped
Juice of half a lemon
1/2 tsp freshly grated nutmeg
2 Bay Leaves
Method:
- Melt 50g of the butter in a sauce pan and add most of the chilli, all of the lemon juice and nutmeg and all a pinch of salt. Cook for a few minutes until butter is completely softened, take off the heat and stir in the crab. Put the crab in two small jars/ramekins and pack down.
- Melt the remaining butter in a clean pan. When it is foaming, remove from the heat and skim off any scum.
- Pour the clear butter over the crab in the pots. Sprinkle over remaining chilli and place a bay leaf on the top for decoration.
- Leave to set in the fridge for at least one hour. Serve with toasts/crostinis, salad and prawns or langoustines. A simple yet impressive starter.
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