Timbale of Crab with Gazpacho and Topped with Parmesan Crisp

Name: Timbale of Crab with Gazpacho and Topped with Parmesan Crisp
Cuisine: British
Ingredients: 5 lb cock crab; court bouillon; salt and freshly ground white pepper; salt and freshly ground white pepper; Worcester sauce; tabasco; lemon juice; soft white breadcrumbs; 55 g/2 oz coarse grated Parmesan; 12 cooked asparagus tips; 30 ml/1 fl oz olive oil; handful of frizzy leaves; 300 ml/10 fl oz gazpacho

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

If you cook the crab the day you get it and leave it to cool in its cooking liquor, it will keep for a day. Quantities of other ingredients should be judged according to the wetness of the crab’s brown meat.

Ingredients

5 lb cock crab
court bouillon
salt and freshly ground white pepper
Wor

Europe
United Kingdom
Fish course
Pescatarian

Method

Bring the court bouillon to the boil and plunge in the crabs, cover and return to the boil. Simmer for about 5 minutes and then remove the pan from the heat and allow to go cold.

When cold, shell the crabs, keeping the brown and the white meat separate. Save the shells and use these for the crab broth. Process the brown meat in a food processor un