Sea Bass with Crab Sauce

Bar au sauce de cranquettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

The original sauce is made from cranquettes, small swimming crabs, full of flavour but a bit short on meat, and therefore perfect for making into a sauce. Our large crabs taste a little less pungent, but still work well in this dish, adapted from one I tasted at the restaurant which sits amongst the vineyards surrounding the Domaine Gayda between Carcassonne and Limoux.

This can also be made with red mullet, in which case I like to leave the livers in the fish while they cook