Dorset Crab Recipe With Sea Buckthorn & Carrot - Great British Chefs
This Dorset crab recipe by Christoffer Hruskova is a creative way to serve crab. Flavourful carrot mingles well with the crab meat for a delicious dish
Ingredients
- 1 dorset brown crab, 1-1.4kg
- 230ml of carrot juice
- 20ml of sea buckthorn juice
- 2.6g of agar agar
- 7g of gelatine
- 200ml of carrot juice
- 50ml of sea buckthorn juice
- 2.5g of agar agar
- 1 loaf of rye bread, Danish or Swedish
- 100g of butter, melted
- 1 handful of stone crop
- 1 handful of sea purslane
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