Phil Fanning's crab and malt

Phil Fanning's crab and malt

www.petersyard.com

Phil Fanning's crab and malt crispbread is a complex recipe but the flavour combinations are well worth the effort.

View full recipe on www.petersyard.com

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Cooking tools:

  • Food processor
  • Blender
  • Deep-fryer
  • Mason jar
  • Silicone baking mat
  • Kitchen scale
  • Stockpot
  • Saucepan
  • Oven
  • Stove
  • Mixing bowl
  • Colander
  • Spatula
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Kitchen towel

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
  • Picked crab
  • 1kg cock crab
  • 4kg water
  • 35g of malt extract
  • Crab oil
  • Vegetable oil
  • Brown crab tapioca crisps
  • 50g of tapioca pearls
  • 2 pinches of fennel pollen
  • 325g of fish stock
  • Oil, for deep-frying
  • Crab mayonnaise
  • 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)

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