A Spring crab recipe devised by Allister Bishop, executive chef at South Sands Hotel, Salcombe.
Ahead of the fast-approaching ‘Cracking Salcombe’ event, to be hosted with Favis of Salcombe, try this deliciously light and seasonal dish at home.
A few tickets are still available for ‘Cracking Salcombe‘ on the 1st of March.
Tickets cost £45 and can be booked by calling the hotel on 01548 845900.
Photo: Steve Haywood
Chilled crab, soft herbs, pickled rock samphire, toasted hazelnuts
250g fresh white crab meat
2 tbsp lemon juice
1 tbsp grated lemon zest
Soft herbs & young leaves for garnish
Crushed toasted hazelnuts to sprinkle
A few sprigs of pickled rock samphire (allow 24 hours in pickling liquor to infuse)
Drizzle of vinaigrette
4 parts water
2 parts sugar
1 part good white wine vinegar
Bay leaf, peppercorns, clove, coriander seeds
Pick fresh crab meat to ensure no shell into a bowl
Squeeze lemon juice and grate lemon zest into the bowl
Mix well and season to taste
Place into serving plates or bowls
Arrange salad leaves and soft herbs on top and around the crab meat
Place a few sprigs of the rock samphire onto the crab
Sprinkle with toasted hazelnuts
Drizzle with a little vinaigrette.