Fried Duck’s Egg with Spider Crab and Sea Greens

Name: Fried Duck’s Egg with Spider Crab and Sea Greens
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 4 duck’s eggs; a few handfuls of wild sea vegetables, such as samphire, sea purslane, small sea beet leaves; a couple of generous knobs of butter; 1 small-medium spider crab, cooked; a few handfuls of wild sea vegetables, such as samphire, sea purslane, small sea beet leaves; a few handfuls of wild sea vegetables, such as samphire, sea purslane, small sea beet leaves; 3-4 tbsp cold-pressed rapeseed oil; a few handfuls of wild sea vegetables, such as samphire, sea purslane, small sea beet leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

There are lots of interesting things you can serve with a fried duck’s egg. Spider crab, which is sadly underused in this country, and a few handfuls of sea vegetables give this dish a taste of the sea. Vary the vegetables according to what you are able to gather, or, if you haven’t got foraging tendencies, buy samphire in season.

Ingredients

1 small-medium spider crab, cooked
3-4 tbsp cold-pressed rapeseed oil
a few handfuls

Europe
United Kingdom
Starter
Fish course
Pescatarian
Summer
Gluten-free
Spring

Method

Remove the brown meat from the spider crab body shell and set aside. Crack open the claws, quarter the inner body shell and remove as much white meat as possible. Put the brown meat into a blender with 2 tbsp rapeseed oil and blend until smooth. It should be a pouring consistency; if not add a littl