Crab with glazed béarnaise
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Gluten-freeNut-free
This unusual starter is made with béarnaise glazed under the grill, topped with crabmeat and served with a fresh fennel, carrot, and tarragon salad.
Ingredients
For the crab
- 250g/9oz freshly picked white crabmeat
- 1 lime, juice only
- ½ tbsp finely chopped fresh tarragon
- ½ tbsp finely chopped fresh parsley
- ½ tbsp finely chopped fresh chives
- salt and freshly ground black pepper
For the fennel, carrot and tarragon
- 4 baby carrots, peeled into ribbons
- ½ fennel bulb, core only, finely shaved
- 1 sprig tarragon, finely chopped
- 1 tsp fennel seeds, toasted and crushed
- 1 tsp coriander seeds, toasted and crushed
- 20ml/¾fl oz cider vinegar
- 2 tbsp olive oil
For the béarnaise glaze
- 150g/5½oz unsalted butter, melted
- 3 free-range egg yolks
- squeeze lemon juice
- 100ml/3½fl oz double cream, whipped
- salt and white pepper
- pinch cayenne pepper
Method
To make the crab, place the crabmeat, lime juice, herbs and pepper in a bowl and mix well.
To make the fennel, carrot and tarragon, toss the carrot and fennel together and dress with the tarragon, fennel seeds, coriander seeds, vinegar and oil.
To make the béarnaise glaze, preheat a grill to medium. Place the egg yolks in a small food processor and slowly pour the melted butter in, while mixing, until thick. Add a generous squeeze of lemon juice, and season with salt and white pepper. Transfer to a bowl and stir in the whipped cream.
Take a spoonful of the sauce and swirl it around a plate, then place under the grill to glaze. Repeat with another plate.
To serve, pile the crabmeat into the middle of each of the glazed plates, top with the salad and serve.
