Name: Potted Crab with Crab Sticks
Yield: Serves 4-6
Ingredients: 2 tblsp sesame seeds; 100 g fresh brown crab meat; 250 g fresh white crab meat; 1 lemon; 2 shallots; fresh dill; 250 g butter; cayenne pepper; sea salt; 100 g brown crab meat; 150 ml white wine vinegar; 1 bulb fennel; 1 tsp pink peppercorns; 1 tsp sugar; fennel pollen (optional); 4 tblsp white breadcrumbs; 2 blood oranges; 400 g fresh puff pastry; 1 tsp fennel seeds; squeeze of lemon; baby salad leaf, or micro cress; 1 egg, beaten

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This is my take on the crab stick. It’s slightly different to the luminous bright pink sticks that are touted at the seaside as a fish-related product despite never having come into contact with a crab. I use brown crab meat and puff pastry to create a crisp tasty accompaniment to the potted crab, which can also make a great canapé on its own.