Andrew Sheridan's Crab Custard with Crab & Apple Salad

crab meat

🥗Healthier: surimi

💰Cheaper: canned crab

Surimi is lower in calories and canned crab is more affordable.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

lemon juice

🥗Healthier: lime juice

💰Cheaper: citric acid

Lime juice offers a similar acidity at a lower price.

mayonnaise

🥗Healthier: avocado

💰Cheaper: plain yogurt

Avocado provides healthy fats while yogurt is a budget-friendly alternative.

Preheat the oven to 100°C (212°F).

Roast crab shells in the oven.

Prepare a mirepoix with leeks, onions, fennel, and garlic in a pan.

Add tomato paste to the mirepoix and cook it out.

Add cognac brandy to the pan and let it simmer for four to five hours to create a crab bisque.

Reduce the crab bisque down to one liter until thick and intense.

In a bowl, combine double cream and milk, then add egg yolks and whisk together.

Add a tablespoon of the crab paste to the mixture and whisk until combined.

Pour the custard mixture into a crab shell placed on a metal ring for support.

Bake the crab custard in the oven for 14 to 15 minutes until slightly wobbly.

Let the custard set in the fridge after baking.

Prepare a fish stock with leeks, onions, fennel, garlic, lemon thyme, bay leaves, mackerel, and smoked haddock.

Add 1.5 gelatin leaves to the fish stock and dissolve it over heat.

Pour the stock into a tray and refrigerate for four to five hours to set the jelly.

Chop the set jelly into small pieces.

Cut brioche into cubes to make croutons and fry them in lemon-infused rapeseed oil until golden.

In a bowl, combine crab meat, chopped chives, and diced apple for the salad.

Dress the crab and apple salad with lemon rapeseed oil.

Serve the crab custard with the smoked fish jelly and crab salad on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens