Thursday 16th July 2020
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Serves 4
Preparation time:

200g white crab meat
1 bunch asparagus (blanched)
4 new potatoes (cooked
& peeled)
Chopped fresh herbs (parsley, chives, dill)
Sea salt
For the mayonnaise:
500ml rapeseed oil
2 free range egg yolks
1 tsp English mustard
2 tbsp white wine vinegar
½ lemon (juice only)
Sea salt
Squid ink tuile:
80ml water
10g plain flour
20ml rapeseed oil
1 x 4g sachet squid ink

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Recipe by Dan Wallis

Our June recipe comes from Dan Wallis at The Cross Keys, Stow.

To make the squid ink tuile place the water, oil, flour and squid ink into a mixing bowl and whisk well. Transfer into a squeezy bottle or a small pouring jug.

Heat a small frying pan with a teaspoon of oil until hot, then add the tuile mix until it covers the bottom of the pan. It is ready when the mixture has stopped bubbling. Place onto some kitchen roll and season with sea salt.

For the mayonnaise, whisk the egg yolks in a bowl with the English mustard. Add ½ the oil very slowly and gradually until thickened. Whisk in the vinegar, now repeat the first stage with the other half of the oil, then add the lemon juice and seasoning to taste. Cover and leave in the fridge until needed.

Place the crab into a bowl, checking carefully for any shell. Add the diced new potatoes, sliced asparagus and herbs. Bind together with a little of the mustard mayonnaise, check for seasoning.

To serve swipe some of the mayonnaise across the plate, arrange the crab mix on top and garnish with the squid ink tuille

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