Recipes Keywords: crab

White Chocolate and Crab Risotto

StarterServes 4

Add a touch of luxury to a weekend supper with this sumptuous White Chocolate and Crab Risotto from Master chocolatier David Greenwood-Haigh of West Yorkshire based Coeur de Xocolat. Choose Italian Arborio risotto rice which stay firm but make a good creamy risotto and add the white chocolate (or coca butter) at the end instead of the usual knob of butter for a creamy and delicious dish. Preparation Time: 5 minutes Cooking Time: 25 mins :

Retro Prawn Cocktail

StarterServes 4

Preparation

# Wash the little gem salad leaves and pat dry on a clean cloth. # Finely shred with a knife and place in the bottom of four martini glasses.

Vinaigrette

# You will need a large bowl and a whisk. Place the wholegrain mustard and vinegar in the bowl with the lime zest, juice and honey. # Mix in the chopped shallot. # Add the olive oil slowly mixing all the time. # Add the vegetable oil in the same way, then add the chopped coriander leaves. # Check if any salt or pepper is needed. # Place on one side for later use.

Filling

# Place the cooked tiger prawns, cooked crayfish and the crab meat from the dressed crabs in a bowl and bind with some of the vinaigrette. # Peel the avocados and dice into cubes, add to the mix. # Spoon into the four martini glasses and serve with the cherry tomatoes sliced on the side, some sprigs of coriander and slices of limes.

Whitby Crab and Crayfish Cocktail

StarterServes 4

For the Cocktail:

# Remove any bits of shell from the crab meat, mix together with the crayfish. # Peel the carrots and grate thinly, peel and slice the onion and thinly slice the cabbage. Mix all of these together with the mayonnaise and season. # Chop the avocado into small pieces and mix with the olive oil and the juice of half a lemon.

For the Laceys Cheese Crisp:

# Sprinkle the Laceys cheese into 4 triangle shapes on a baking tray lined with greaseproof paper. # Bake in the oven at 160° for 8 minutes until golden and crispy. Leave to cool

To serve:

# Find a suitable glass or dish to serve in. A martini glass is ideal. # Place the coleslaw mix in the bottom of the glass with the crab and crayfish on top. # Finish with a spoonful of avocado then garnish with the Laceys cheese crisp.

Dressed Whitby Crab

StarterServes 1 - 2

Allow 1 dressed crab per 2 people

# Mix the prepared flaked white crab meat with the mayonnaise and season. # Mix the dark crab meat with the breadcrumbs and mustard. # Separate the cooked egg white from the yolk. # Finely chop the egg white and the yolk, keeping them both separate. # Spread the dark crab meat into the base of the cleaned crab shell/s. # Spread the flaked white crab meat onto the top of the dark meat. # Sprinkle the chopped egg white on one side of the crab shell and the chopped egg yolk at the other side. # Finish off with plenty of chopped parsley in the centre. # Serve with crusty bread and wedges of lemon or lime.

Whitby Crab Tian

StarterServes 4

*For the Salmon and Gravadlax* (prepare one day in advance) Blend the vanilla, 85g of salt and 75g of sugar into a fine powder and cover one half of the salmon with it. Leave for one day and then wash. Top with half of the chopped dill and the Dijon mustard and thinly slice. Blend the rest of the salt, the rest of the sugar, the lemon juice and the rest of the chopped herbs. Cover the other half of the salmon with the mixture and leave for one day. Wash, and then chop into 2.5cm squares. *For the Potato Mayonnaise* Boil the new potatoes for 20 minutes or until soft. Allow to cool, then dice. Add the onion, lemon juice, dill, mayonnaise and mix. For the Crab Mix the ingredients together For the dressing (Prepare the day before) Slow roast the sun blush tomatoes with a drizzle of olive oil overnight at 65 C Thinly slice the asparagus diagonally and then mix gently into the tomatoes and other ingredients. *TO SERVE* Warm a pan with a little olive oil Place a cutter on the centre of the plate. Add the potato mayonnaise base, then top with the thinly sliced gravadlax. For the next layer add the crab. Remove the cutter. Sear the salmon chunks over a medium heat and then place on top of the crab. Finally drizzle the dressing around the Tian