Crab Royale Recipe with Peas - Great British Chefs

Ingredients

• 150g of whole milk
• 150g of double cream
• 140g of crab bisque, reduced to 70g
• 90g of egg yolks
• 25g of egg white
• 4g of Maldon salt
• 1 pinch of cayenne pepper
• 25g of fresh lovage, leaves only
• 50g of grapeseed oil
• 1/4 sourdough loaf, semi-frozen
• 100g of white crab meat, picked
• 5g of caviar, ideally Avruga caviar
• lemon juice, to taste
• chives, chopped
• fresh lovage, leaves picked
• pea shoots
• 5 tbsp of peas
• Maldon salt