Dressed Crab, Apple, Kohlrabi, Crème Fraîche, Monk’s Beard and Cured Egg Yolk

Preparation info

  • Serves


    • Difficulty


Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

The mineral sweetness of this beautiful white crab meat works perfectly with the natural sweetness of the apple. The monk’s beard (in season from the end of January to the middle of March) offers a juicy, salty taste of the sea – and it looks great.


  • 50 g Granny Smith apple
  • 50 g kohlrabi
  • 1 tsp chives
  • 1 tsp chervil
  • 1 tsp tarragon
  • 1 tsp crème fraîche
  • 90 g picked white crab meat, ideally from the claw
  • juice of ¼ lemon
  • 1 head red chicory
  • 1 tsp lemon rind purée
  • 80 g monk’s beard
  • 1 cured egg yolk
  • salt


Peel and dice the apple and kohlrabi into 2cm cubes. Finely chop the chives, chervil and tarragon and combine the herbs, apple and kohlrabi with the crème fraîche and crab meat. Season with lemon juice and salt.

Slice the chicory into 1cm rounds and dress with the lemon rind purée.

In a saucepan of boiling water, blanch the monk’s beard for 10 seconds, then refresh in iced water. Strain and season with a pinch of salt and a squeeze of lemon juice to taste.

Place the chicory on the plate first, followed by the crab mixture. Top with the monk’s beard and finish with grated cured egg yolk.