Crab with glazed béarnaise

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the crab

  • 250g/9oz freshly picked white crabmeat
  • 1 lime, juice only
  • ½ tbsp finely chopped fresh tarragon
  • ½ tbsp finely chopped fresh parsley
  • ½ tbsp finely chopped fresh chives
  • salt and freshly ground black pepper

For the fennel, carrot and tarragon

  • 4 baby carrots, peeled into ribbons
  • ½ fennel bulb, core only, finely shaved
  • 1 sprig tarragon, finely chopped
  • 1 tsp fennel seeds, toasted and crushed
  • 1 tsp coriander seeds, toasted and crushed
  • 20ml/¾fl oz cider vinegar
  • 2 tbsp olive oil

For the béarnaise glaze

  • 150g/5½oz unsalted butter, melted
  • 3 free-range egg yolks
  • squeeze lemon juice
  • 100ml/3½fl oz double cream, whipped
  • salt and white pepper
  • pinch cayenne pepper
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top