This week we had some beautiful Brown crabs from Solent in Hampshire. I've wanted to get live crabs in for a while to teach my team how to cook, break and clean them. The flavour of the meat is sweet, fresh, and delicious. With a product this good, there is not much that i want to do to it apart from showcase its superb flavour. Therefore, i did not do much to it. The parfait is layered up of...........
Crab jelly made from the shells
White crabmeat mayonaisse scented with preserved lemon zest
Brown crab meat(seasoned with tabasco, lea and perrins, and lemon)
Lemon and basil curd
Chiffonade baby gem
Crab jelly
White crab mayonnaise
Roasted nuts and seeds
Marie rose sorbet
Marie rose crisp
An important aspect is that i got extremely good feedback from our guests on this starter and will consider putting it on the A La Carte menu through the summer.
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