Crab Royale Recipe with Peas
This bright and summery crab recipe from Sally Abé combines a silky set crab custard with crab meat, herbs and peas dressed in lovage oil. A stunning starter full of light, fresh flavour.
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Cooking tools:
- Blender
- Saucepan
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Spoon
- Oven
- Baking sheet
- Toaster
- Plate
- Pastry brush
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
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