Crab and Malt Canapé Recipe
A visually stunning crab canapé recipe by Phil Fanning. With several different textures and flavours complementing one another within the one mouthful, it would go a long way to ensuring a dinner...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.
Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Baking sheet
Ingredients
- 4 cucumbers, baby ridgeback
- 200g of water
- 200g of rice wine vinegar
- 200g of sugar
- 1 tsp malt extract
- 1 shallot, finely sliced
- 1 bay leaf
- 1 tsp dill seeds
- 1 sprig of tarragon
- 1kg cock crab
- 4kg water
- 35g of malt extract
- vegetable oil
- 50g of tapioca pearls
- 2 pinches of fennel pollen
- 325g of fish stock
- oil, for deep-frying
- 20g of pasteurised egg yolk
- 7g of lemon juice
- 7g of malt extract
- 5g of Dijon mustard
- 1 pinch of fennel pollen
- 12 medium crispbread, 10cm, preferably Peter's Yard
- edible flowers, or micro herbs, optional
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Fennel and Crab Canapé Recipe
greatbritishchefs.com
Phil Fanning's crab and malt
petersyard.com
Crab and Lovage Soup Recipe
greatbritishchefs.com
Best Crab Salad Recipe A Seaside Classic Easy
tastedessert.com
Crab Cakes Recipe
ciarragadgets.com
Crab Cakes Recipe
ciarragadgets.com
Crab Cakes Recipe
ciarragadgets.com
Crab Cakes Recipe
ciarragadgets.com