Crab/Avocado/Sea Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About

We use cornish and salcombe crab. For me, this is a classic. It’s been on the menu for about 7 years. It’s one of my favourite dishes celebrating crab. There’s brown butter, bread, avocado, and seaweed, all bound together by a warm egg yolk. For contrast we’ve added peanut brittle.


You will also need

  • 20 g stone crop
  • 20 g sea purslane
  • 20