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Devon Crab, Basil and Seaweed From Folly by Nick and Scott

Get a Throwback to That Seaside Vacation With This Crab Dish


Bring new Dubai restaurant, folly by Nick & Scott, to your kitchen by recreating their Devon Crab, Basil and Seaweed dish at home.

Devon Crab, Basil and Seaweed

Folly by Nick & Scott

Devon Crab, Basil and Seaweed From Folly by Nick and Scott

Ingredients

  1. FOR DRESSED CRAB:
    250g White crab claw meat
    75g mayonnaise
    50g vinaigrette
    50g lemon juice
    5g salt
  1. FOR BASIL BISQUE:
    500g crab shells (chopped into inch square sized pieces)
    100ml Olive oil
    50g tomato paste
    1500ml water ½ bunch of basil (stalks and leaves separated)
    75g crème fraiche
  1. FOR SEAWEED:
    500g dark green savoy cabbage leaves
    2l Vegetable oil for frying
    Salt

Directions

FOR DRESSED CRAB:

  1. Carefully pick through the crab to remove any broken shell pieces. Use a stainless-steel tray with a
    deeper tray underneath full of ice to keep the crab meat cold as it will
    spoil fast if it gets warm.
  2. Using
    two bowls, again one full of ice and the other one on top of the
    ice to keep the crab cold, place the meat
    inside and then add the other ingredients but keep a little of each back
    just to be sure
    it

    s not too much
    liquid and moisture.
  3. When you’ve mixed all together, add any of the additional ingredients that are
    need. Taste the mix and correct seasoning if needed, keep chilled in the
    fridge.

FOR BASIL BISQUE:

  1. Heat a deep pan with the olive oil inside, when the oil starts to smoke add the crab shells being very
    careful of the oil spitting and splashing.
  2. Roast the shells until the browning begins, then add tomato
    paste and cook out for no more than 30 seconds, add the water and basil
    stalks then simmer for 1 hour.
  3. Strain the stock, then reduce on a medium heat until almost a syrup, whisk in the crème fraiche, tear the
    basil leaves, add them to the pan and bring up to the boil again,
    infuse for 5 minutes then strain the
    bisque and cool.

FOR SEAWEED:

  1. Heat the oil to 120 degrees Celsius in a deep pan. Very finely slice the cabbage leaves into long thin
    strips and then deep fry until the bubbling stops, remove and place on
    to a tray with absorbent paper
    and season with a little salt while there is still a little oil coating
    the outside that it can stick to. Kep in a
    warm dry place until needed.

TO SERVE:

  1. Pour a little basil bisque in the bowl, then using a small steel ring
    or cutter place a little of the dressed
    crab inside and gently push flat to make a level surface then take a heaped spoon of
    the crispy seaweed
    and place on top.
  2. Eat and enjoy!


Image Source: Folly by Nick & Scott
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